Source: MRS 2020
MRS: 178.1 — Beef (100s)

Spaghetti and Meat Sauce(WGR)-USDA

Meal Component Contribution:
2 oz. eq. meat/meat alternate, 1 oz. eq. enriched grain, 1/2 cup red/orange vegetable, 1/4 cup other vegetables
Number of Portions: 57  Size of Portion: 1/2 cup of spaghetti, 2/3 cup sauce
Recipe HACCP Process: #2 - Same day service
Meat/Meat Alternate Enriched Grain Vegetables (Other) Vegetables (Red/Orange)
  •  Meat/Meat Alternate
  •  Enriched Grain
  •  Vegetables (Other)
  •  Vegetables (Red/Orange)

INGREDIENT
MEASURE (FOR 57 SERVINGS)
Beef, Ground, 80/20, #1001
10  pound(s)
Onions, Frozen, Diced, #1610
1  pound(s)
Peppers, Green, Diced, Frozen, #1613
1  pound(s)
Spice Blend MS, Italian, No Salt, #2734
3/4 cup(s)
Salt, Table, #2219
1  tablespoon(s) + 3/8 teaspoon(s)
Tomatoes, Diced, #10 Can, #2828
2/3 #10 can(s) + 3 1/2 cup(s)
Paste, Tomato, #10 Can, #2825
3 1/3 cup(s) + 1  tablespoon(s)
Sauce, Tomato, #10 Can, #2826
2/3 #10 can(s) + 5/8 quart(s)
Sauce, Worcestershire, Bulk, #2258
1/3 cup(s) + 2 1/4 teaspoon(s)
Water, Municipal, Mississippi
1  quart(s) + 2 1/4 cup(s)
Water, Boiling, Municipal
2 1/2 gallon(s)
Pasta, Spaghetti, WGR, #2135
5  pound(s) + 9  ounce(s)
Pan Release Spray, Vegetable Oil, #2514
5  gram(s)
DIRECTIONS

1.

Brown ground beef and drain. Press draining beef to remove excess fat.

2.

Add onions and green peppers to ground beef mixture. Sauté beef mixture for 2 minutes or until onions are lightly browned.

3.

Add Italian spice blend and salt. Blend well and add diced tomatoes, tomato paste, tomato sauce, Worcestershire sauce, and water.

4.

Bring this mixture to a boil and lower to a simmer and cook the spaghetti sauce for 1 hour stirring occasionally to prevent sticking.

CCP:  Heat to 160 degrees F or higher for 15 seconds at the completion of the cooking process.

5.

Boil water and cook pasta until until al-dente (cooked just long enough to be still firm, and not too soft), according to directions on the package. DO NOT OVERCOOK.

6.

Divide mixture equally into medium half-steamtable pans (10" x 12" x 4") which have been lightly sprayed with pan release spray. For 100 servings, use 6 pans.

7.

Portion 1/2 cup of spaghetti with a #8 scoop or a 4 ounce spoodle. Portion 2/3 cup sauce with #6 scoop and serve over spaghetti.   An optional method of service is to combine the sauce and spaghetti and portion one cup with an 8 ounce ladle or 8 ounce spoodle.
Each portion provides 2 oz. eq. meat/meat alternate, 1 oz. eq. of enirched grain, 1/2 cup of red/orange, and 1/4 cup of other vegetable.

CCP:  Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes.  Leftovers should be covered, labeled, and dated . Quick chill within 6 hours to 41 degrees F or lower.

Production Notes

Do not overcook spaghetti noodles. This increases the volume.

Use USDA Foods products when available.
Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if recipe is altered.
If changes are made in ingredients, check crediting information and re-calculate the nutrition analysis.
"Culinary Techniques for Healthy School Meals: Preparing Meats" provides seasoning and serving ideas for meats.

Serving Notes

Optional method of service: combine the sauce and spaghetti and portion one cup with an 8 ounce ladle or 8 ounce spoodle.

Nutrients Per Serving
Calories
342
Carbohydrates
38.99 g
Dietary Fiber
4.37 g
Protein
17.53 g
Sodium
644.00 mg
Total Fat
12.81 g
Sat. Fat
4.51 g
Trans Fat
0.00 g



Illustrated Steps for Preparation of Spaghetti and Meat Sauce(WGR)-USDA
1.

Add Italian spice blend and salt to ground beef mixture

2.

Adding diced tomatoes, tomato paste, and tomato sauce to ground beef mixture.

3.

1 serving of Spaghetti and Meat Sauce (combined)

4.

1 serving of Spaghetti with Meat Sauce served on top