Spaghetti With Meat Sauce (Ground Beef) for 100

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READY IN: 1hr 30mins
SERVES: 100
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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