Spaghetti And Meat Sauce Ground Beef And Ground Pork Usda Food

SPAGHETTI AND MEAT SAUCE (GROUND BEEF AND GROUND PORK) USDA

Steps:

• 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).

PASTA WITH MEAT SAUCE

Steps:

• Heat a large saucepan over medium heat and add the oil. When hot, add the meat and cook, without stirring, until browned, 3 to 5 minutes. Break it up with a wooden spoon, then add the onion and garlic and cook, stirring, until starting to soften, about 2 minutes. Add the tomato paste and cook for 2 to 3 minutes. Add the wine and bring to a simmer. Add the crushed tomatoes and oregano and season with salt and pepper. Simmer until thickened and the flavors come together, about 1 hour.
• About 20 minutes before the sauce is done, bring a large pot of water to a boil and salt liberally. Drop in the pasta, give it a stir and cook until al dente according to the package instructions. Drain the pasta and add it to the sauce. Remove from the heat, toss in the cheese and serve.

MEAT SAUCE AND SPAGHETTI

Steps:

• For the meat sauce:
• Place an 8-quart Dutch oven over low heat and add the bacon. Cook slowly until the bacon is crispy and has rendered its fat, 25 to 30 minutes. Remove the bacon from the pan for another use. Add the onion, salt, and pepper and stir to combine. Place the clove and star anise into a small spice bag, add to the Dutch oven and stir to combine. Cook, uncovered, over low heat, stirring occasionally, until the onions caramelize, 45 to 60 minutes. Add the celery and the 3 cloves of minced garlic to the pan and continue to cook over low heat until the celery is semi-translucent, approximately 30 minutes. Remove the spice bag from the pot.
• Meanwhile, place a wide 4-quart saute pan, over high heat. Add 1 tablespoon of the olive oil and once it shimmers, add the beef chuck and the pork butt and cook, stirring frequently, until the meat is well browned, 4 to 5 minutes. Transfer the meat to a colander to drain. Return the pan to high heat, add 1/2 cup of the wine and deglaze the pan, scraping up any browned bits from the bottom of the pot. Transfer these bits and any remaining wine to the Dutch oven along with the meat.
• Add another 1/2 cup of the wine, evaporated milk, beef broth, and mushrooms to the Dutch oven and stir to combine. Cover and cook over low heat, stirring occasionally, for 3 hours.
• Once the sauce has been cooking for 1 1/2 hours, place the 4-quart saute pan over medium heat and add 1 tablespoon of olive oil. Once it shimmers, add the 2 cloves of sliced garlic and cook for 30 to 45 seconds or until fragrant. Do not allow the garlic to brown. Add the tomatoes, oregano, basil, and marjoram and cook until most of the liquid has evaporated, approximately 30 minutes. Add the remaining 1/4 cup wine, tomato paste, ketchup, vinegar, and Worcestershire sauce and stir to combine. Decrease the heat to low and simmer for 30 minutes. Increase the heat to medium high; add the remaining 1 tablespoon of olive oil, and cook, stirring constantly, for 2 to 3 minutes.
• Transfer the tomato mixture to the meat mixture and stir to combine. Simmer the sauce, uncovered, over low heat, stirring occasionally, while preparing the pasta.
• For the pasta:
• Bring the water and salt to a boil over high heat. Carefully add the pasta, stirring quickly to separate. Cover and return to a boil, being careful that the water does not boil over. Once boiling again, uncover and continue to cook until slightly less than al dente, 5 to 6 minutes. Drain in a colander.
• Add the pasta to the meat sauce and cook, over low heat, for another 2 to 3 minutes or until the pasta is al dente. Add the Parmesan cheese and toss to combine. Transfer pasta and sauce to a serving bowl or individual bowls and serve.

SPAGHETTI AND MEAT SAUCE (GROUND BEEF AND GROUND PORK) USDA RECIPE FOR SCHOOLS

Steps:

• Brown ground beef and ground pork uncovered over medium high heat in a large stock pot. Stir often.
• Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
• Drain meat. Return to stock pot.
• Add onions and bell peppers. Stir well. Simmer uncovered over low heat for 5 minutes.
• Add garlic powder, pepper, tomato purée, salt, broth, water, parsley, basil, oregano, marjoram, thyme, and carrots. Stir. Cover, simmer for 1 hour. Stir occasionally.
• Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
• 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.
• Transfer to a steam table pan (12" x 20" x 4") lightly coated with pan-release spray. For 50 servings, use 2 pans.For 100 servings, use 4 pans.
• Critical Control Point: Hold for hot service at 135 °F or higher.
• Portion with 8 fl oz spoodle (1 cup).

SPAGHETTI SAUCE WITH MEAT

Steps:

• In a large stock pot, heat olive oil over medium heat. Add Italian sausage, beef chunks, sausage links, onion, and garlic: cook and stir until meat is thoroughly done. Stir in tomato paste, crushed tomatoes, bay leaves, and cinnamon. Season with salt and pepper to taste. Simmer sauce over low heat for 1 hour.
• In a large bowl, combine the ground chuck beef, eggs, bread, Romano cheese, salt and pepper, and a pinch of parsley flakes. Shape into golf ball size meatballs.
• Pour vegetable oil into a large skillet. Add meatballs, and cook over medium heat until lightly browned. Place meatballs in spaghetti sauce, and simmer for 1 1/2 to 2 hours.
• Cook pasta in boiling, salted water until al dente. Drain well, and transfer to a large bowl. Stir 1 cup sauce into the noodles to help prevent sticking.
• Serve sauce with meatballs over pasta.

SPAGHETTI WITH MEAT SAUCE (GROUND BEEF) FOR 100

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.

MEAT SAUCE FOR SPAGHETTI

Steps:

• In a large skillet, cook beef and sausage over medium heat until no longer pink; drain. , Transfer to a 5-qt. slow cooker. Stir in the tomatoes, green pepper, onion, carrots, water, tomato sauce, tomato paste, brown sugar, Italian seasoning, garlic, salt and pepper. Cover and cook on low for 8-10 hours or until bubbly. Serve with spaghetti. Freeze option: Do not cook spaghetti. Freeze meat sauce in freezer containers. To use, partially thaw in refrigerator overnight. Cook spaghetti according to package directions. Place sauce in a large skillet; heat through, stirring occasionally and adding a little water if necessary. Serve over spaghetti.

SPAGHETTI SAUCE WITH GROUND BEEF

Steps:

• Combine ground beef, onion, garlic, and green pepper in a large saucepan. Cook and stir until meat is brown and vegetables are tender. Drain grease.
• Stir diced tomatoes, tomato sauce, and tomato paste into the pan. Season with oregano, basil, salt, and pepper. Simmer spaghetti sauce for 1 hour, stirring occasionally.

SPAGHETTI WITH GROUND PORK

Steps:

• In a large skillet cook meat, onion, gr pepper and garlic until meat is browned.
• Drain and return to skillet.
• Add wine and bring to a boil until it is absorbed, stirring occasionally.
• Stir in tomatoes with juice, tomato paste, oregano, brown sugar, basil, thyme, and bay leaves.
• Bring to a boil then reduce heat and simmer uncovered for 1 hour.
• Remove bay leaves and serve over hot spaghetti.