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2.59 from 12 votes

Spaghetti and Meat Sauce (Ground Beef and Ground Pork) USDA Recipe for Schools

Spaghetti and Meat Sauce contains lean ground pork and beef blend, tomato purée, carrots, and whole-wheat spaghetti.
NSLP/SBP CREDITING INFORMATION
1 cup (8 fl oz spoodle) provides 2 oz equivalent meat, ¹⁄4 cup red/orange vegetable, and 1 oz equivalent grains.
Course: Main Course
Cuisine: Italian
Keyword: Schools
Age Group: Ages 6-18
Serving Size: 50-100
Program Type: School Meals
Program Meal Type: Lunch, Supper
Conventional Meal Category: Main Dish (Entrée)
Program Meal Component: Grains, Meats, Vegetables
Vegetable Subgroup: Red-Orange Vegetables
Meal Service Temperature: Hot
Cooking Method: Boil, Sauté
Season: Summer, Fall, Spring, Winter
50 Servings
Calories: 272

Ingredients

50 Servings

    Weight

    • 5 lb 8 oz Raw ground beef (no more than 15% fat)
    • 3 lb Raw ground pork (no more than 16% fat)
    • 5 oz *Fresh onions, chopped
    • 5 oz *Fresh green bell peppers, diced
    • - - Garlic powder
    • - - Ground black pepper
    • 5 lb Canned no-salt-added tomato purée
    • - - Salt
    • - - Canned low-sodium beef broth
    • - - Water
    • - - Dried parsley
    • - - Dried basil
    • - - Dried oregano
    • - - Dried marjoram
    • - - Dried thyme
    • 1 lb 4 oz *Fresh carrots, shredded
    • - - Water
    • 3 lb 2 oz Whole-wheat spaghetti noodles, dry, broken into thirds

    Measure

    • 2 qt 3 cups Raw ground beef (no more than 15% fat)
    • 1 qt 2 cups Raw ground pork (no more than 16% fat)
    • 1 cup *Fresh onions, chopped
    • 1 cup *Fresh green bell peppers, diced
    • 1 Tbsp 1½ tsp Garlic powder
    • 1½ tsp Ground black pepper
    • 3 qt (about 1 No. 10 can) Canned no-salt-added tomato purée
    • 1 Tbsp 1 tsp Salt
    • 1 qt Canned low-sodium beef broth
    • 2 cups Water
    • ¼ cup Dried parsley
    • 2 Tbsp Dried basil
    • 2 Tbsp Dried oregano
    • 1 Tbsp Dried marjoram
    • 1½ tsp Dried thyme
    • 1 qt 2 cups *Fresh carrots, shredded
    • 6 gal Water
    • 2 qt 2 cups Whole-wheat spaghetti noodles, dry, broken into thirds

    100 Servings

      Weight

      • 11 lb Raw ground beef (no more than 15% fat)
      • 6 lb Raw ground pork (no more than 16% fat)
      • 10 oz *Fresh onions, chopped
      • 10 oz *Fresh, green bell peppers, diced
      • - - Garlic powder
      • - - Ground black pepper
      • 10 lb Canned no-salt-added tomato puree
      • - - Salt
      • - - Canned low-sodium beef broth
      • - - Water
      • - - Dried parsley
      • - - Dried basil
      • - - Dried oregano
      • - - Dried marjoram
      • - - Dried thyme
      • 2 lb 8 oz *Fresh carrots, shredded
      • - - Water
      • 6 lb 4 oz Whole-wheat spaghetti noodles, dry, broken into thirds

      Measure

      • 1 gal 1 qt 2 cup Raw ground beef (no more than 15% fat)
      • 3 qt Raw ground pork (no more than 16% fat)
      • 2 cups *Fresh onions, chopped
      • 2 cups *Fresh green bell pepper, diced
      • 3 Tbsp Garlic powder
      • 1 Tbsp Ground black pepper
      • 1 gal 2 qt (about 2 No. 10 cans) Canned no-salt-added tomato puree
      • 2 Tbsp 2 tsp Salt
      • 2 qt Canned low-sodium beef broth
      • 1 qt Water
      • ½ cup Dried parsley
      • ¼ cup Dried basil
      • ¼ cup Dried oregano
      • 2 Tbsp Dried marjoram
      • 1 Tbsp Dried thyme
      • 3 qt *Fresh carrots, shredded
      • 12 gal Water
      • 1 gal 1 qt Whole-wheat spaghetti noodles, dry, broken into thirds

      -

      50 Servings

        Weight

        • 5 lb 8 oz Raw ground beef (no more than 15% fat)
        • 3 lb Raw ground pork (no more than 16% fat)
        • 5 oz *Fresh onions, chopped
        • 5 oz *Fresh green bell peppers, diced
        • - - Garlic powder
        • - - Ground black pepper
        • 5 lb Canned no-salt-added tomato purée
        • - - Salt
        • - - Canned low-sodium beef broth
        • - - Water
        • - - Dried parsley
        • - - Dried basil
        • - - Dried oregano
        • - - Dried marjoram
        • - - Dried thyme
        • 1 lb 4 oz *Fresh carrots, shredded
        • - - Water
        • 3 lb 2 oz Whole-wheat spaghetti noodles, dry, broken into thirds

        Measure

        • 2 qt 3 cups Raw ground beef (no more than 15% fat)
        • 1 qt 2 cups Raw ground pork (no more than 16% fat)
        • 1 cup *Fresh onions, chopped
        • 1 cup *Fresh green bell peppers, diced
        • 1 Tbsp 1½ tsp Garlic powder
        • 1½ tsp Ground black pepper
        • 3 qt (about 1 No. 10 can) Canned no-salt-added tomato purée
        • 1 Tbsp 1 tsp Salt
        • 1 qt Canned low-sodium beef broth
        • 2 cups Water
        • ¼ cup Dried parsley
        • 2 Tbsp Dried basil
        • 2 Tbsp Dried oregano
        • 1 Tbsp Dried marjoram
        • 1½ tsp Dried thyme
        • 1 qt 2 cups *Fresh carrots, shredded
        • 6 gal Water
        • 2 qt 2 cups Whole-wheat spaghetti noodles, dry, broken into thirds

        100 Servings

          Weight

          • 11 lb Raw ground beef (no more than 15% fat)
          • 6 lb Raw ground pork (no more than 16% fat)
          • 10 oz *Fresh onions, chopped
          • 10 oz *Fresh, green bell peppers, diced
          • - - Garlic powder
          • - - Ground black pepper
          • 10 lb Canned no-salt-added tomato puree
          • - - Salt
          • - - Canned low-sodium beef broth
          • - - Water
          • - - Dried parsley
          • - - Dried basil
          • - - Dried oregano
          • - - Dried marjoram
          • - - Dried thyme
          • 2 lb 8 oz *Fresh carrots, shredded
          • - - Water
          • 6 lb 4 oz Whole-wheat spaghetti noodles, dry, broken into thirds

          Measure

          • 1 gal 1 qt 2 cup Raw ground beef (no more than 15% fat)
          • 3 qt Raw ground pork (no more than 16% fat)
          • 2 cups *Fresh onions, chopped
          • 2 cups *Fresh green bell pepper, diced
          • 3 Tbsp Garlic powder
          • 1 Tbsp Ground black pepper
          • 1 gal 2 qt (about 2 No. 10 cans) Canned no-salt-added tomato puree
          • 2 Tbsp 2 tsp Salt
          • 2 qt Canned low-sodium beef broth
          • 1 qt Water
          • ½ cup Dried parsley
          • ¼ cup Dried basil
          • ¼ cup Dried oregano
          • 2 Tbsp Dried marjoram
          • 1 Tbsp Dried thyme
          • 3 qt *Fresh carrots, shredded
          • 12 gal Water
          • 1 gal 1 qt Whole-wheat spaghetti noodles, dry, broken into thirds

          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 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).

          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.

          Nutrition

          Serving: 1cup (8 fl oz spoodle) | Calories: 272 | Total Carbohydrate: 26g | Protein: 20g | Total Fat: 10g | Saturated Fat: 3g | Cholesterol: 55mg | Sodium: 293mg | Potassium: 494mg | Dietary Fiber: 5g | Total Sugars: 3g | Vitamin D: 1IU | Calcium: 41mg | Iron: 3mg