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Recipes - Spaghetti wMeat Sauce Whole Grain

Recipe Name

Spaghetti w\Meat Sauce - Whole Grain

 Submitted by jgouker
Recipe Description S04800
Quantity 100 Quantity Unit Servings Servings  
Prep Time (minutes) 30 Cook Time (minutes) 90 Ready In (minutes) 120
Recipe Nutrition ... build a NutritionPlan with our meal planner Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be adjusted. Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
3/4
Usda default (100 gm - 4 oz)1# Ground beef, browned ...pour off most of the fat
1/4
slice, large (1/4" thick)Large Yellow Onions, Chopped
1/8
teaspoonspices, garlic powder
1/4
teaspoongranulated sugar
1/8
teaspoonbasil
1/8
teaspoon, crumbledbay leaf
1/8
teaspoonoregano
2/3
dashblack pepper
1/8
teaspoonthyme, dry, ground
1/2
fluid ouncewater
1/4
cupTomato Paste – Bountiful Harvest, #10 Can
1/4
can (15 oz)Diced Tomatoes with juice
1
7/8
cups (8 fl oz)boiling water
1/2
servingSpaghetti, Whole Grain – Zerega
1/8
teaspoonsoybean oil
Steps
Sequence Step
1PREPARATION INSTRUCTIONS: THAW BEEF UNDER REFRIGERATION. CHOP DRY ONIONS BEFORE MEASURING. DEHY MAY BE USED, REFERENCE A01100. CRUSH CANNED TOMATOES BEFORE MEASURING - IF DESIRED. CANNED TOMATO JUICE CONCENTRATE MAY BE USED FOR TOMATO PASTE. 1. COOK BEEF IN ITS OWN FAT UNTIL BEEF LOSES ITS PINK COLOR, STIRRING TO BREAK APART. DRAIN OR SKIM OFF EXCESS FAT. ADD ONIONS AND GARLIC; SAUTE, 3 MINUTES 2. ADD SUGAR, PEPPER, OREGANO, THYME, BASIL, AND BAY LEAVES TO MIXTURE. MIX WELL. 3. ADD TOMATOES. TOMATO PASTE, AND WATER. 4. COOK OVER LOW HEAT ABOUT 1 HOUR, STIRRING FREQUENTLY TO PREVENT STICKING ADD MORE WATER IF SAUCE IS TOO THICK. 5. REMOVE BAY LEAVES BEFORE SERVING. SPAGHETTI: 6. ADD SALAD OIL TO BOILING WATER. SLOWLY ADD SPAGHETTI WHILE STIRRING CONSTANTLY UNTIL WATER BOILS AGAIN. COOK ABOUT 15 MINUTES OR UNTIL TENDER WHILE STIRRING OCCASSIONALLY. CAUTION: DO NOT OVERCOOK. DRAIN THOROUGHLY. EACH PORTION: 1 CUP MEAT SAUCE 1 CUP SPAGHETTI. OPTION I: FOR FEEDING SURGES COMBINE NOODLES WITH MEAT SAUCE AND GARNISH WITH CHEESE AS A CASSAROLE. SERVE AN 8 OZ PORTION.






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