Ingredientes
| Carne molida cruda (5 pounds, 8 ounces), no more than 15% fat | 5.8 pound |
| Raw ground pork no more than 16% fat | 3 libras |
| Cebollas frescas picadas | 5 onzas |
| Fresh green bell peppers, diced | 5 onzas |
| Ajo granulado (1 cucharada, 1½ cucharaditas) | 1,5 cucharadas |
| Pimienta negra o blanca molida | 1½ cucharaditas |
| Puré de tomate en conserva | 5 libras |
| Sal (1 cucharada, 1 cucharadita) | 1,33 cucharadas |
| Canned low-sodium beef broth | 1 litro |
| Agua | 2 tazas |
| Perejil seco | ¼ taza |
| Dried basil | 2 cucharadas |
| Dried oregano | 2 cucharadas |
| Dried marjoram | 1 cucharada |
| Dried thyme | 1½ cucharaditas |
| Zanahorias frescas, ralladas (1 libra, 4 onzas) | 1,25 libras |
| Agua | 6 galones |
| Whole-wheat spaghetti noodles, dry, broken into thirds (3 libras, 2 onzas) | 3.125 libras |
Instrucciones
- 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.
- Calentar el agua hasta que hierva.
- 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.
Para 50 raciones, utilice 2 cacerolas. - Porción con 8 fl oz spoodle (1 taza).
Notas de la receta
Punto Crítico de Control: Calentar a 165 °F o más durante al menos 15 segundos.
Punto Crítico de Control: Mantener para servicio caliente a 135 °F o más.
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.