SPAGHETTI WITH MEAT SAUCE (GROUND BEEF) FOR 100
Found on the army's web site and posted in reply to a request. WWW.quartermaster.army.mil. Times are a "best guess" Serving size: 1 cup (8 1/2 oz)sauce and 1 cup (5 1/2 oz) spaghetti
Provided by Eva99
Categories Spaghetti
Time 1h30m
Yield 100 serving(s)
Number Of Ingredients 16
Steps:
- Cook beef in steam-jacketed kettle or stock pot until beef loses its pink color (CCP: 155F or higher), stirring to break apart.
- Drain or skim off excess fat.
- Add tomatoes, tomato paste, water, onions, sugar, salt, garlic powder, basil, thyme, oregano, pepper and bay leaves to beef.
- Mix well.
- Bring to a boil; reduce heat; cover; cook at low heat about 1 hour, stirring frequently.
- CCP: Temperature must reach 140°F or higher.
- Remove bay leaves before serving.
- CCP: Hold for service at 140°F or higher.
- Add salt to boiling water.
- Slowly add spaghetti while stirring constantly until water boils again.
- Cook 14 to 18 minutes or until tender, stirring occasionally.
- Do not overcook.
- Drain thoroughly.
- NOTES: In step 2, 8 oz (2 2/3 cups) dehydrated onions may be used.
- In step 2, 15 tbsp (45 cloves) dry minced garlic may be used.
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