PREPARATION 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.
