Spaghetti and Meat Sauce (Ground Beef and Ground Pork) USDA Recipe for Child Care Centers

Age Group: Ages 6-18
Serving Size: 25-50
Spaghetti and Meat Sauce contains lean ground pork and beef blend, tomato purée, carrots, and whole-wheat spaghetti.
CACFP CREDITING INFORMATION
1 cup (8 fl oz spoodle) provides 2 oz equivalent meat, ¹⁄4 cup vegetable, and 1 oz equivalent grains.
3.23 from 9 votes

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Instructions
 

  • 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 25 servings, use 1 pan.
    For 50 servings, use 2 pans.
  • Critical Control Point:
    Hold for hot service at 140°F or higher.
  • Portion with 8 fl oz spoodle (1 cup).

Nutrition INFORMATION

Spaghetti and Meat Sauce (Ground Beef and Ground Pork) USDA Recipe for Child Care Centers
Amount Per Serving
 
1 cup (8 fl oz spoodle)
Calories
272
Total Fat
 
10
g
15
%
Saturated Fat
 
3
g
19
%
Cholesterol
 
55
mg
18
%
Sodium
 
293
mg
13
%
Total Carbohydrate
 
26
g
9
%
Dietary Fiber
 
5
g
21
%
Total Sugars
 
3
g
3
%
Protein
 
20
g
40
%
Vitamin D
 
1
IU
7
%
Calcium
 
41
mg
4
%
Iron
 
3
mg
17
%
Potassium
 
494
mg
14
%
N/A=data not available
*Marketing Guide
25 Servings:
Mature onions: 5 oz
Green bell peppers: 5 oz
Carrots: 12 oz
50 Servings:
Mature onions: 10 oz
Green bell peppers: 10 oz
Carrots: 1 lb 8 oz

Notes

*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
Cooking Process #2: Same Day Service.
Yield / Volume
25 Servings:
About 11 lb
About 1 gal 3 qt/1 steam table pan (12" x 20" x 4")
50 Servings:
About 22 lb
About 3 gal 2 qt/2 steam table pans (12" x 20" x 4")