Ingredients
| Raw ground beef (5 pounds, 8 ounces), no more than 15% fat | 5.8 pound |
| Raw ground pork no more than 16% fat | 3 pounds |
| Fresh onions, chopped | 5 ounces |
| Fresh green bell peppers, diced | 5 ounces |
| Granulated garlic (1 tablespoon, 1½ teaspoons) | 1.5 tablespoons |
| Ground black or white pepper | 1½ teaspoons |
| Canned tomato puree | 5 pounds |
| Salt (1 tablespoon, 1 teaspoon) | 1.33 tablespoons |
| Canned low-sodium beef broth | 1 quart |
| Water | 2 cups |
| Dried parsley | ¼ cup |
| Dried basil | 2 tablespoons |
| Dried oregano | 2 tablespoons |
| Dried marjoram | 1 tablespoon |
| Dried thyme | 1½ teaspoons |
| Fresh carrots, shredded (1 pound, 4 ounces) | 1.25 pounds |
| Water | 6 gallons |
| Whole-wheat spaghetti noodles, dry, broken into thirds (3 pounds, 2 ounces) | 3.125 pounds |
Instructions
- Brown ground beef and ground pork uncovered over medium-high heat in a large stock pot. Stir often.
- Drain meat. Return to stock pot.
- Add onions and bell peppers. Stir well. Simmer uncovered over low heat for 5 minutes.
- Add garlic powder, black pepper, tomato puree, salt, beef broth, water, parsley, basil, oregano, marjoram, thyme, and carrots. Stir well. Cover and simmer for 1 hour. Stir occasionally.
- Set aside beef/pork mixture for step 10.
- Heat water to a rolling boil.
- Slowly add pasta. Stir constantly until water boils again. Cook about 8 minutes or until al dente. Stir occasionally. DO NOT OVERCOOK. Drain well.
- Combine pasta and beef/pork mixture in stock pot. Stir well.
- Transfer to a steam table pan (12″ x 20″ x 4″) lightly coated with pan release spray.
For 50 servings, use 2 pans. - Portion with 8 fl oz spoodle (1 cup).
Recipe Notes
Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
Critical Control Point: Hold for hot service at 135 °F or higher.
Crediting: 1 cup (8 fl oz spoodle) provides 2 oz equivalent meat/meat alternate, 3/8 cup red/orange vegetable, and 1 oz equivalent grains.