Evergreen Middle School
School:________________________________________________________
LOCAL RECIPE
Entree 5
(B) Category/Number: ___________________________________________
Spaghetti and Meat Sauce
(A) Recipe Name:_________________________________________
6
steamtable pans
(C) Recipe Yield:________(number)______________(gallons,
pan sizes, etc.)
raw ground beef no more than 15% fat
fresh yellow medium onions, chopped OR
dehydrated onions
Servings
(G) Measure
For
Servings
(G) Weight (G) Measure
(H) Directions*
E
100
For
(G) Weight
(F) Ingredients
100
1 cup
(D) Total Number of Servings: ______
(E) Serving Size: ________
18 lbs
1. Brown ground beef. Drain. Add onions. Cook for 5 minutes.
1 lb OR
2 2/3 cup OR
3 oz
1 1/2 cup
2. Add granulated garlic, pepper, tomato puree, water, salt and herbs.
granulated garlic
3 Tbsp
ground black or white pepper
1 Tbsp
canned tomato puree
PL
Simmer 1 hour.
CCP: Heat to 155 degrees for at least 15 seconds.
1 gal 2 cups
water
1 gal
2 Tbsp
dried parsley
1/2 cup
dried basil
1/4 cup
4. Slowly add spaghetti. Stir constantly, until water boils again.
Cook 12-14 minutes or until tender; stir constantly.
AM
salt
3. Heat water to boiling point.
dried oregano
Drain well. Run cold water over spaghetti to cool slightly.
1/4 cup
dried marjoram
2 Tbsp
dried thyme
5. Stir into meat sauce.
1 Tbsp
water
12 gal
(I) Meal Contribution:
which have been lightly coated with pan release spray.
9 lbs 8 oz
EX
whole wheat spaghetti
6. Divide mixture equally into 6 half steam table pans, (10 x 12 x 4)
✔
2
Meat/Meat Alternate:_____ounces
✔
1
Grain/Bread: ____servings
7. CCP: Hold for hot service at 135 degrees or higher.
*Include critical control points when applicable.
✔
3/8
Fruit/Vegetable:____cups
Other_____
(J) Variations
E. Smith
(K) Recorded by: _______________________
8-11-14
Date: ______________
Recorded by:___________________________
B. Doe
Recorded by:________________________
9-23-14
Date: ______________
Recorded by: __________________________
WVDE OCN Revised 2015
Date:_______________
Date: ______________