Spaghetti and Meat Sauce USDA Recipe for Child Care Centers

This Spaghetti and Meat Sauce recipe consists of lean ground beef, tomato purée, carrots, and whole-wheat spaghetti.
CACFP CREDITING INFORMATION
1 cup (8 fl oz spoodle) provides 2 oz equivalent meat, ³⁄8 cup vegetable, and 1 oz equivalent grains.
4 from 2 votes
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Ingredients
 

25 Servings

    Weight

    • 4 lb 4 oz Ground beef, raw (no more than 15% fat)
    • 2½ oz *Onions, fresh, chopped
    • 2½ oz *Green bell peppers, fresh, diced
    • - - Garlic powder
    • - - Black pepper, ground
    • 2 lb 8 oz No-salt-added tomato purée, canned
    • - - Salt
    • - - Beef broth, low-sodium, canned
    • - - Water
    • - - Parsley, dried
    • - - Basil, dried
    • - - Oregano, dried
    • - - Marjoram, dried
    • - - Thyme, dried
    • 10 oz *Carrots, fresh, shredded
    • - - Water
    • 1 lb 9 oz Whole-wheat spaghetti noodles, dry, broken into thirds

    Measure

    • 2 qt Ground beef, raw (no more than 15% fat)
    • ½ cup *Onions, fresh, chopped
    • ½ cup *Green bell peppers, fresh, diced
    • 2¼ tsp Garlic powder
    • ¾ tsp Black pepper, ground
    • 1 qt 2 cups (about ¹⁄2 No. 10 can) No-salt-added tomato purée, canned
    • 2 tsp Salt
    • 2 cups Beef broth, low-sodium, canned
    • 1 qt Water
    • 2 Tbsp Parsley, dried
    • 1 Tbsp Basil, dried
    • 1 Tbsp Oregano, dried
    • 1½ tsp Marjoram, dried
    • ¾ tsp Thyme, dried
    • 3 cups *Carrots, fresh, shredded
    • 3 gal Water
    • 1 qt 1 cup Whole-wheat spaghetti noodles, dry, broken into thirds

    50 Servings

      Weight

      • 5 lb 8 oz Ground beef, raw (no more than 15% fat)
      • 5 oz *Onions, fresh, chopped
      • 5 oz *Green bell peppers, fresh, diced
      • - - Garlic powder
      • 5 lb Black pepper, ground
      • - - No-salt-added tomato purée, canned
      • - - Salt
      • - - Beef broth, low-sodium, canned
      • - - Water
      • - - Parsley, dried
      • - - Basil, dried
      • - - Oregano, dried
      • - - Marjoram, dried
      • - - Thyme, dried
      • 1 lb 4 oz *Carrots, fresh, shredded
      • - - Water
      • 3 lb 2 oz Whole-wheat spaghetti noodles, dry, broken into thirds

      Measure

      • 2 qt 3 cups Ground beef, raw (no more than 15% fat)
      • 1 cup *Onions, fresh, chopped
      • 1 cup *Green bell peppers, fresh, diced
      • 1 Tbsp 1½ tsp Garlic powder
      • 1½ tsp Black pepper, ground
      • 3 qt (about 1 No. 10 can) No-salt-added tomato purée, canned
      • 1 Tbsp 1 tsp Salt
      • 1 qt Beef broth, low-sodium, canned
      • 2 qt Water
      • ¼ cup Parsley, dried
      • 2 Tbsp Basil, dried
      • 2 Tbsp Oregano, dried
      • 1 Tbsp Marjoram, dried
      • 1½ tsp Thyme, dried
      • 1 qt 2 cups *Carrots, fresh, shredded
      • 6 gal Water
      • 2 qt 2 cups Whole-wheat spaghetti noodles, dry, broken into thirds

      Quantity
       

      25 Servings

        Weight

        • 4 lb 4 oz Ground beef, raw (no more than 15% fat)
        • 2½ oz *Onions, fresh, chopped
        • 2½ oz *Green bell peppers, fresh, diced
        • - - Garlic powder
        • - - Black pepper, ground
        • 2 lb 8 oz No-salt-added tomato purée, canned
        • - - Salt
        • - - Beef broth, low-sodium, canned
        • - - Water
        • - - Parsley, dried
        • - - Basil, dried
        • - - Oregano, dried
        • - - Marjoram, dried
        • - - Thyme, dried
        • 10 oz *Carrots, fresh, shredded
        • - - Water
        • 1 lb 9 oz Whole-wheat spaghetti noodles, dry, broken into thirds

        Measure

        • 2 qt Ground beef, raw (no more than 15% fat)
        • ½ cup *Onions, fresh, chopped
        • ½ cup *Green bell peppers, fresh, diced
        • 2¼ tsp Garlic powder
        • ¾ tsp Black pepper, ground
        • 1 qt 2 cups (about ¹⁄2 No. 10 can) No-salt-added tomato purée, canned
        • 2 tsp Salt
        • 2 cups Beef broth, low-sodium, canned
        • 1 qt Water
        • 2 Tbsp Parsley, dried
        • 1 Tbsp Basil, dried
        • 1 Tbsp Oregano, dried
        • 1½ tsp Marjoram, dried
        • ¾ tsp Thyme, dried
        • 3 cups *Carrots, fresh, shredded
        • 3 gal Water
        • 1 qt 1 cup Whole-wheat spaghetti noodles, dry, broken into thirds

        50 Servings

          Weight

          • 5 lb 8 oz Ground beef, raw (no more than 15% fat)
          • 5 oz *Onions, fresh, chopped
          • 5 oz *Green bell peppers, fresh, diced
          • - - Garlic powder
          • 5 lb Black pepper, ground
          • - - No-salt-added tomato purée, canned
          • - - Salt
          • - - Beef broth, low-sodium, canned
          • - - Water
          • - - Parsley, dried
          • - - Basil, dried
          • - - Oregano, dried
          • - - Marjoram, dried
          • - - Thyme, dried
          • 1 lb 4 oz *Carrots, fresh, shredded
          • - - Water
          • 3 lb 2 oz Whole-wheat spaghetti noodles, dry, broken into thirds

          Measure

          • 2 qt 3 cups Ground beef, raw (no more than 15% fat)
          • 1 cup *Onions, fresh, chopped
          • 1 cup *Green bell peppers, fresh, diced
          • 1 Tbsp 1½ tsp Garlic powder
          • 1½ tsp Black pepper, ground
          • 3 qt (about 1 No. 10 can) No-salt-added tomato purée, canned
          • 1 Tbsp 1 tsp Salt
          • 1 qt Beef broth, low-sodium, canned
          • 2 qt Water
          • ¼ cup Parsley, dried
          • 2 Tbsp Basil, dried
          • 2 Tbsp Oregano, dried
          • 1 Tbsp Marjoram, dried
          • 1½ tsp Thyme, dried
          • 1 qt 2 cups *Carrots, fresh, shredded
          • 6 gal Water
          • 2 qt 2 cups Whole-wheat spaghetti noodles, dry, broken into thirds

          Ingredients
           

          25 Servings

            Weight

            • 4 lb 4 oz Ground beef, raw (no more than 15% fat)
            • 2½ oz *Onions, fresh, chopped
            • 2½ oz *Green bell peppers, fresh, diced
            • - - Garlic powder
            • - - Black pepper, ground
            • 2 lb 8 oz No-salt-added tomato purée, canned
            • - - Salt
            • - - Beef broth, low-sodium, canned
            • - - Water
            • - - Parsley, dried
            • - - Basil, dried
            • - - Oregano, dried
            • - - Marjoram, dried
            • - - Thyme, dried
            • 10 oz *Carrots, fresh, shredded
            • - - Water
            • 1 lb 9 oz Whole-wheat spaghetti noodles, dry, broken into thirds

            Measure

            • 2 qt Ground beef, raw (no more than 15% fat)
            • ½ cup *Onions, fresh, chopped
            • ½ cup *Green bell peppers, fresh, diced
            • 2¼ tsp Garlic powder
            • ¾ tsp Black pepper, ground
            • 1 qt 2 cups (about ¹⁄2 No. 10 can) No-salt-added tomato purée, canned
            • 2 tsp Salt
            • 2 cups Beef broth, low-sodium, canned
            • 1 qt Water
            • 2 Tbsp Parsley, dried
            • 1 Tbsp Basil, dried
            • 1 Tbsp Oregano, dried
            • 1½ tsp Marjoram, dried
            • ¾ tsp Thyme, dried
            • 3 cups *Carrots, fresh, shredded
            • 3 gal Water
            • 1 qt 1 cup Whole-wheat spaghetti noodles, dry, broken into thirds

            50 Servings

              Weight

              • 5 lb 8 oz Ground beef, raw (no more than 15% fat)
              • 5 oz *Onions, fresh, chopped
              • 5 oz *Green bell peppers, fresh, diced
              • - - Garlic powder
              • 5 lb Black pepper, ground
              • - - No-salt-added tomato purée, canned
              • - - Salt
              • - - Beef broth, low-sodium, canned
              • - - Water
              • - - Parsley, dried
              • - - Basil, dried
              • - - Oregano, dried
              • - - Marjoram, dried
              • - - Thyme, dried
              • 1 lb 4 oz *Carrots, fresh, shredded
              • - - Water
              • 3 lb 2 oz Whole-wheat spaghetti noodles, dry, broken into thirds

              Measure

              • 2 qt 3 cups Ground beef, raw (no more than 15% fat)
              • 1 cup *Onions, fresh, chopped
              • 1 cup *Green bell peppers, fresh, diced
              • 1 Tbsp 1½ tsp Garlic powder
              • 1½ tsp Black pepper, ground
              • 3 qt (about 1 No. 10 can) No-salt-added tomato purée, canned
              • 1 Tbsp 1 tsp Salt
              • 1 qt Beef broth, low-sodium, canned
              • 2 qt Water
              • ¼ cup Parsley, dried
              • 2 Tbsp Basil, dried
              • 2 Tbsp Oregano, dried
              • 1 Tbsp Marjoram, dried
              • 1½ tsp Thyme, dried
              • 1 qt 2 cups *Carrots, fresh, shredded
              • 6 gal Water
              • 2 qt 2 cups Whole-wheat spaghetti noodles, dry, broken into thirds

              Quantity
               

              25 Servings

                Weight

                • 4 lb 4 oz Ground beef, raw (no more than 15% fat)
                • 2½ oz *Onions, fresh, chopped
                • 2½ oz *Green bell peppers, fresh, diced
                • - - Garlic powder
                • - - Black pepper, ground
                • 2 lb 8 oz No-salt-added tomato purée, canned
                • - - Salt
                • - - Beef broth, low-sodium, canned
                • - - Water
                • - - Parsley, dried
                • - - Basil, dried
                • - - Oregano, dried
                • - - Marjoram, dried
                • - - Thyme, dried
                • 10 oz *Carrots, fresh, shredded
                • - - Water
                • 1 lb 9 oz Whole-wheat spaghetti noodles, dry, broken into thirds

                Measure

                • 2 qt Ground beef, raw (no more than 15% fat)
                • ½ cup *Onions, fresh, chopped
                • ½ cup *Green bell peppers, fresh, diced
                • 2¼ tsp Garlic powder
                • ¾ tsp Black pepper, ground
                • 1 qt 2 cups (about ¹⁄2 No. 10 can) No-salt-added tomato purée, canned
                • 2 tsp Salt
                • 2 cups Beef broth, low-sodium, canned
                • 1 qt Water
                • 2 Tbsp Parsley, dried
                • 1 Tbsp Basil, dried
                • 1 Tbsp Oregano, dried
                • 1½ tsp Marjoram, dried
                • ¾ tsp Thyme, dried
                • 3 cups *Carrots, fresh, shredded
                • 3 gal Water
                • 1 qt 1 cup Whole-wheat spaghetti noodles, dry, broken into thirds

                50 Servings

                  Weight

                  • 5 lb 8 oz Ground beef, raw (no more than 15% fat)
                  • 5 oz *Onions, fresh, chopped
                  • 5 oz *Green bell peppers, fresh, diced
                  • - - Garlic powder
                  • 5 lb Black pepper, ground
                  • - - No-salt-added tomato purée, canned
                  • - - Salt
                  • - - Beef broth, low-sodium, canned
                  • - - Water
                  • - - Parsley, dried
                  • - - Basil, dried
                  • - - Oregano, dried
                  • - - Marjoram, dried
                  • - - Thyme, dried
                  • 1 lb 4 oz *Carrots, fresh, shredded
                  • - - Water
                  • 3 lb 2 oz Whole-wheat spaghetti noodles, dry, broken into thirds

                  Measure

                  • 2 qt 3 cups Ground beef, raw (no more than 15% fat)
                  • 1 cup *Onions, fresh, chopped
                  • 1 cup *Green bell peppers, fresh, diced
                  • 1 Tbsp 1½ tsp Garlic powder
                  • 1½ tsp Black pepper, ground
                  • 3 qt (about 1 No. 10 can) No-salt-added tomato purée, canned
                  • 1 Tbsp 1 tsp Salt
                  • 1 qt Beef broth, low-sodium, canned
                  • 2 qt Water
                  • ¼ cup Parsley, dried
                  • 2 Tbsp Basil, dried
                  • 2 Tbsp Oregano, dried
                  • 1 Tbsp Marjoram, dried
                  • 1½ tsp Thyme, dried
                  • 1 qt 2 cups *Carrots, fresh, shredded
                  • 6 gal Water
                  • 2 qt 2 cups Whole-wheat spaghetti noodles, dry, broken into thirds
                  *See Marketing Guide

                  Ingredients
                   

                  25 Servings

                    Weight

                    • 4 lb 4 oz Ground beef, raw (no more than 15% fat)
                    • 2½ oz *Onions, fresh, chopped
                    • 2½ oz *Green bell peppers, fresh, diced
                    • - - Garlic powder
                    • - - Black pepper, ground
                    • 2 lb 8 oz No-salt-added tomato purée, canned
                    • - - Salt
                    • - - Beef broth, low-sodium, canned
                    • - - Water
                    • - - Parsley, dried
                    • - - Basil, dried
                    • - - Oregano, dried
                    • - - Marjoram, dried
                    • - - Thyme, dried
                    • 10 oz *Carrots, fresh, shredded
                    • - - Water
                    • 1 lb 9 oz Whole-wheat spaghetti noodles, dry, broken into thirds

                    Measure

                    • 2 qt Ground beef, raw (no more than 15% fat)
                    • ½ cup *Onions, fresh, chopped
                    • ½ cup *Green bell peppers, fresh, diced
                    • 2¼ tsp Garlic powder
                    • ¾ tsp Black pepper, ground
                    • 1 qt 2 cups (about ¹⁄2 No. 10 can) No-salt-added tomato purée, canned
                    • 2 tsp Salt
                    • 2 cups Beef broth, low-sodium, canned
                    • 1 qt Water
                    • 2 Tbsp Parsley, dried
                    • 1 Tbsp Basil, dried
                    • 1 Tbsp Oregano, dried
                    • 1½ tsp Marjoram, dried
                    • ¾ tsp Thyme, dried
                    • 3 cups *Carrots, fresh, shredded
                    • 3 gal Water
                    • 1 qt 1 cup Whole-wheat spaghetti noodles, dry, broken into thirds

                    50 Servings

                      Weight

                      • 5 lb 8 oz Ground beef, raw (no more than 15% fat)
                      • 5 oz *Onions, fresh, chopped
                      • 5 oz *Green bell peppers, fresh, diced
                      • - - Garlic powder
                      • 5 lb Black pepper, ground
                      • - - No-salt-added tomato purée, canned
                      • - - Salt
                      • - - Beef broth, low-sodium, canned
                      • - - Water
                      • - - Parsley, dried
                      • - - Basil, dried
                      • - - Oregano, dried
                      • - - Marjoram, dried
                      • - - Thyme, dried
                      • 1 lb 4 oz *Carrots, fresh, shredded
                      • - - Water
                      • 3 lb 2 oz Whole-wheat spaghetti noodles, dry, broken into thirds

                      Measure

                      • 2 qt 3 cups Ground beef, raw (no more than 15% fat)
                      • 1 cup *Onions, fresh, chopped
                      • 1 cup *Green bell peppers, fresh, diced
                      • 1 Tbsp 1½ tsp Garlic powder
                      • 1½ tsp Black pepper, ground
                      • 3 qt (about 1 No. 10 can) No-salt-added tomato purée, canned
                      • 1 Tbsp 1 tsp Salt
                      • 1 qt Beef broth, low-sodium, canned
                      • 2 qt Water
                      • ¼ cup Parsley, dried
                      • 2 Tbsp Basil, dried
                      • 2 Tbsp Oregano, dried
                      • 1 Tbsp Marjoram, dried
                      • 1½ tsp Thyme, dried
                      • 1 qt 2 cups *Carrots, fresh, shredded
                      • 6 gal Water
                      • 2 qt 2 cups Whole-wheat spaghetti noodles, dry, broken into thirds

                      Quantity
                       

                      25 Servings

                        Weight

                        • 4 lb 4 oz Ground beef, raw (no more than 15% fat)
                        • 2½ oz *Onions, fresh, chopped
                        • 2½ oz *Green bell peppers, fresh, diced
                        • - - Garlic powder
                        • - - Black pepper, ground
                        • 2 lb 8 oz No-salt-added tomato purée, canned
                        • - - Salt
                        • - - Beef broth, low-sodium, canned
                        • - - Water
                        • - - Parsley, dried
                        • - - Basil, dried
                        • - - Oregano, dried
                        • - - Marjoram, dried
                        • - - Thyme, dried
                        • 10 oz *Carrots, fresh, shredded
                        • - - Water
                        • 1 lb 9 oz Whole-wheat spaghetti noodles, dry, broken into thirds

                        Measure

                        • 2 qt Ground beef, raw (no more than 15% fat)
                        • ½ cup *Onions, fresh, chopped
                        • ½ cup *Green bell peppers, fresh, diced
                        • 2¼ tsp Garlic powder
                        • ¾ tsp Black pepper, ground
                        • 1 qt 2 cups (about ¹⁄2 No. 10 can) No-salt-added tomato purée, canned
                        • 2 tsp Salt
                        • 2 cups Beef broth, low-sodium, canned
                        • 1 qt Water
                        • 2 Tbsp Parsley, dried
                        • 1 Tbsp Basil, dried
                        • 1 Tbsp Oregano, dried
                        • 1½ tsp Marjoram, dried
                        • ¾ tsp Thyme, dried
                        • 3 cups *Carrots, fresh, shredded
                        • 3 gal Water
                        • 1 qt 1 cup Whole-wheat spaghetti noodles, dry, broken into thirds

                        50 Servings

                          Weight

                          • 5 lb 8 oz Ground beef, raw (no more than 15% fat)
                          • 5 oz *Onions, fresh, chopped
                          • 5 oz *Green bell peppers, fresh, diced
                          • - - Garlic powder
                          • 5 lb Black pepper, ground
                          • - - No-salt-added tomato purée, canned
                          • - - Salt
                          • - - Beef broth, low-sodium, canned
                          • - - Water
                          • - - Parsley, dried
                          • - - Basil, dried
                          • - - Oregano, dried
                          • - - Marjoram, dried
                          • - - Thyme, dried
                          • 1 lb 4 oz *Carrots, fresh, shredded
                          • - - Water
                          • 3 lb 2 oz Whole-wheat spaghetti noodles, dry, broken into thirds

                          Measure

                          • 2 qt 3 cups Ground beef, raw (no more than 15% fat)
                          • 1 cup *Onions, fresh, chopped
                          • 1 cup *Green bell peppers, fresh, diced
                          • 1 Tbsp 1½ tsp Garlic powder
                          • 1½ tsp Black pepper, ground
                          • 3 qt (about 1 No. 10 can) No-salt-added tomato purée, canned
                          • 1 Tbsp 1 tsp Salt
                          • 1 qt Beef broth, low-sodium, canned
                          • 2 qt Water
                          • ¼ cup Parsley, dried
                          • 2 Tbsp Basil, dried
                          • 2 Tbsp Oregano, dried
                          • 1 Tbsp Marjoram, dried
                          • 1½ tsp Thyme, dried
                          • 1 qt 2 cups *Carrots, fresh, shredded
                          • 6 gal Water
                          • 2 qt 2 cups Whole-wheat spaghetti noodles, dry, broken into thirds
                          *See Marketing Guide

                          Ingredients
                           

                          25 Servings

                            Weight

                            • 4 lb 4 oz Ground beef, raw (no more than 15% fat)
                            • 2½ oz *Onions, fresh, chopped
                            • 2½ oz *Green bell peppers, fresh, diced
                            • - - Garlic powder
                            • - - Black pepper, ground
                            • 2 lb 8 oz No-salt-added tomato purée, canned
                            • - - Salt
                            • - - Beef broth, low-sodium, canned
                            • - - Water
                            • - - Parsley, dried
                            • - - Basil, dried
                            • - - Oregano, dried
                            • - - Marjoram, dried
                            • - - Thyme, dried
                            • 10 oz *Carrots, fresh, shredded
                            • - - Water
                            • 1 lb 9 oz Whole-wheat spaghetti noodles, dry, broken into thirds

                            Measure

                            • 2 qt Ground beef, raw (no more than 15% fat)
                            • ½ cup *Onions, fresh, chopped
                            • ½ cup *Green bell peppers, fresh, diced
                            • 2¼ tsp Garlic powder
                            • ¾ tsp Black pepper, ground
                            • 1 qt 2 cups (about ¹⁄2 No. 10 can) No-salt-added tomato purée, canned
                            • 2 tsp Salt
                            • 2 cups Beef broth, low-sodium, canned
                            • 1 qt Water
                            • 2 Tbsp Parsley, dried
                            • 1 Tbsp Basil, dried
                            • 1 Tbsp Oregano, dried
                            • 1½ tsp Marjoram, dried
                            • ¾ tsp Thyme, dried
                            • 3 cups *Carrots, fresh, shredded
                            • 3 gal Water
                            • 1 qt 1 cup Whole-wheat spaghetti noodles, dry, broken into thirds

                            50 Servings

                              Weight

                              • 5 lb 8 oz Ground beef, raw (no more than 15% fat)
                              • 5 oz *Onions, fresh, chopped
                              • 5 oz *Green bell peppers, fresh, diced
                              • - - Garlic powder
                              • 5 lb Black pepper, ground
                              • - - No-salt-added tomato purée, canned
                              • - - Salt
                              • - - Beef broth, low-sodium, canned
                              • - - Water
                              • - - Parsley, dried
                              • - - Basil, dried
                              • - - Oregano, dried
                              • - - Marjoram, dried
                              • - - Thyme, dried
                              • 1 lb 4 oz *Carrots, fresh, shredded
                              • - - Water
                              • 3 lb 2 oz Whole-wheat spaghetti noodles, dry, broken into thirds

                              Measure

                              • 2 qt 3 cups Ground beef, raw (no more than 15% fat)
                              • 1 cup *Onions, fresh, chopped
                              • 1 cup *Green bell peppers, fresh, diced
                              • 1 Tbsp 1½ tsp Garlic powder
                              • 1½ tsp Black pepper, ground
                              • 3 qt (about 1 No. 10 can) No-salt-added tomato purée, canned
                              • 1 Tbsp 1 tsp Salt
                              • 1 qt Beef broth, low-sodium, canned
                              • 2 qt Water
                              • ¼ cup Parsley, dried
                              • 2 Tbsp Basil, dried
                              • 2 Tbsp Oregano, dried
                              • 1 Tbsp Marjoram, dried
                              • 1½ tsp Thyme, dried
                              • 1 qt 2 cups *Carrots, fresh, shredded
                              • 6 gal Water
                              • 2 qt 2 cups Whole-wheat spaghetti noodles, dry, broken into thirds

                              Quantity
                               

                              25 Servings

                                Weight

                                • 4 lb 4 oz Ground beef, raw (no more than 15% fat)
                                • 2½ oz *Onions, fresh, chopped
                                • 2½ oz *Green bell peppers, fresh, diced
                                • - - Garlic powder
                                • - - Black pepper, ground
                                • 2 lb 8 oz No-salt-added tomato purée, canned
                                • - - Salt
                                • - - Beef broth, low-sodium, canned
                                • - - Water
                                • - - Parsley, dried
                                • - - Basil, dried
                                • - - Oregano, dried
                                • - - Marjoram, dried
                                • - - Thyme, dried
                                • 10 oz *Carrots, fresh, shredded
                                • - - Water
                                • 1 lb 9 oz Whole-wheat spaghetti noodles, dry, broken into thirds

                                Measure

                                • 2 qt Ground beef, raw (no more than 15% fat)
                                • ½ cup *Onions, fresh, chopped
                                • ½ cup *Green bell peppers, fresh, diced
                                • 2¼ tsp Garlic powder
                                • ¾ tsp Black pepper, ground
                                • 1 qt 2 cups (about ¹⁄2 No. 10 can) No-salt-added tomato purée, canned
                                • 2 tsp Salt
                                • 2 cups Beef broth, low-sodium, canned
                                • 1 qt Water
                                • 2 Tbsp Parsley, dried
                                • 1 Tbsp Basil, dried
                                • 1 Tbsp Oregano, dried
                                • 1½ tsp Marjoram, dried
                                • ¾ tsp Thyme, dried
                                • 3 cups *Carrots, fresh, shredded
                                • 3 gal Water
                                • 1 qt 1 cup Whole-wheat spaghetti noodles, dry, broken into thirds

                                50 Servings

                                  Weight

                                  • 5 lb 8 oz Ground beef, raw (no more than 15% fat)
                                  • 5 oz *Onions, fresh, chopped
                                  • 5 oz *Green bell peppers, fresh, diced
                                  • - - Garlic powder
                                  • 5 lb Black pepper, ground
                                  • - - No-salt-added tomato purée, canned
                                  • - - Salt
                                  • - - Beef broth, low-sodium, canned
                                  • - - Water
                                  • - - Parsley, dried
                                  • - - Basil, dried
                                  • - - Oregano, dried
                                  • - - Marjoram, dried
                                  • - - Thyme, dried
                                  • 1 lb 4 oz *Carrots, fresh, shredded
                                  • - - Water
                                  • 3 lb 2 oz Whole-wheat spaghetti noodles, dry, broken into thirds

                                  Measure

                                  • 2 qt 3 cups Ground beef, raw (no more than 15% fat)
                                  • 1 cup *Onions, fresh, chopped
                                  • 1 cup *Green bell peppers, fresh, diced
                                  • 1 Tbsp 1½ tsp Garlic powder
                                  • 1½ tsp Black pepper, ground
                                  • 3 qt (about 1 No. 10 can) No-salt-added tomato purée, canned
                                  • 1 Tbsp 1 tsp Salt
                                  • 1 qt Beef broth, low-sodium, canned
                                  • 2 qt Water
                                  • ¼ cup Parsley, dried
                                  • 2 Tbsp Basil, dried
                                  • 2 Tbsp Oregano, dried
                                  • 1 Tbsp Marjoram, dried
                                  • 1½ tsp Thyme, dried
                                  • 1 qt 2 cups *Carrots, fresh, shredded
                                  • 6 gal Water
                                  • 2 qt 2 cups Whole-wheat spaghetti noodles, dry, broken into thirds
                                  *See Marketing Guide

                                  Ingredients
                                   

                                  25 Servings

                                    Weight

                                    • 4 lb 4 oz Ground beef, raw (no more than 15% fat)
                                    • 2½ oz *Onions, fresh, chopped
                                    • 2½ oz *Green bell peppers, fresh, diced
                                    • - - Garlic powder
                                    • - - Black pepper, ground
                                    • 2 lb 8 oz No-salt-added tomato purée, canned
                                    • - - Salt
                                    • - - Beef broth, low-sodium, canned
                                    • - - Water
                                    • - - Parsley, dried
                                    • - - Basil, dried
                                    • - - Oregano, dried
                                    • - - Marjoram, dried
                                    • - - Thyme, dried
                                    • 10 oz *Carrots, fresh, shredded
                                    • - - Water
                                    • 1 lb 9 oz Whole-wheat spaghetti noodles, dry, broken into thirds

                                    Measure

                                    • 2 qt Ground beef, raw (no more than 15% fat)
                                    • ½ cup *Onions, fresh, chopped
                                    • ½ cup *Green bell peppers, fresh, diced
                                    • 2¼ tsp Garlic powder
                                    • ¾ tsp Black pepper, ground
                                    • 1 qt 2 cups (about ¹⁄2 No. 10 can) No-salt-added tomato purée, canned
                                    • 2 tsp Salt
                                    • 2 cups Beef broth, low-sodium, canned
                                    • 1 qt Water
                                    • 2 Tbsp Parsley, dried
                                    • 1 Tbsp Basil, dried
                                    • 1 Tbsp Oregano, dried
                                    • 1½ tsp Marjoram, dried
                                    • ¾ tsp Thyme, dried
                                    • 3 cups *Carrots, fresh, shredded
                                    • 3 gal Water
                                    • 1 qt 1 cup Whole-wheat spaghetti noodles, dry, broken into thirds

                                    50 Servings

                                      Weight

                                      • 5 lb 8 oz Ground beef, raw (no more than 15% fat)
                                      • 5 oz *Onions, fresh, chopped
                                      • 5 oz *Green bell peppers, fresh, diced
                                      • - - Garlic powder
                                      • 5 lb Black pepper, ground
                                      • - - No-salt-added tomato purée, canned
                                      • - - Salt
                                      • - - Beef broth, low-sodium, canned
                                      • - - Water
                                      • - - Parsley, dried
                                      • - - Basil, dried
                                      • - - Oregano, dried
                                      • - - Marjoram, dried
                                      • - - Thyme, dried
                                      • 1 lb 4 oz *Carrots, fresh, shredded
                                      • - - Water
                                      • 3 lb 2 oz Whole-wheat spaghetti noodles, dry, broken into thirds

                                      Measure

                                      • 2 qt 3 cups Ground beef, raw (no more than 15% fat)
                                      • 1 cup *Onions, fresh, chopped
                                      • 1 cup *Green bell peppers, fresh, diced
                                      • 1 Tbsp 1½ tsp Garlic powder
                                      • 1½ tsp Black pepper, ground
                                      • 3 qt (about 1 No. 10 can) No-salt-added tomato purée, canned
                                      • 1 Tbsp 1 tsp Salt
                                      • 1 qt Beef broth, low-sodium, canned
                                      • 2 qt Water
                                      • ¼ cup Parsley, dried
                                      • 2 Tbsp Basil, dried
                                      • 2 Tbsp Oregano, dried
                                      • 1 Tbsp Marjoram, dried
                                      • 1½ tsp Thyme, dried
                                      • 1 qt 2 cups *Carrots, fresh, shredded
                                      • 6 gal Water
                                      • 2 qt 2 cups Whole-wheat spaghetti noodles, dry, broken into thirds

                                      Quantity
                                       

                                      25 Servings

                                        Weight

                                        • 4 lb 4 oz Ground beef, raw (no more than 15% fat)
                                        • 2½ oz *Onions, fresh, chopped
                                        • 2½ oz *Green bell peppers, fresh, diced
                                        • - - Garlic powder
                                        • - - Black pepper, ground
                                        • 2 lb 8 oz No-salt-added tomato purée, canned
                                        • - - Salt
                                        • - - Beef broth, low-sodium, canned
                                        • - - Water
                                        • - - Parsley, dried
                                        • - - Basil, dried
                                        • - - Oregano, dried
                                        • - - Marjoram, dried
                                        • - - Thyme, dried
                                        • 10 oz *Carrots, fresh, shredded
                                        • - - Water
                                        • 1 lb 9 oz Whole-wheat spaghetti noodles, dry, broken into thirds

                                        Measure

                                        • 2 qt Ground beef, raw (no more than 15% fat)
                                        • ½ cup *Onions, fresh, chopped
                                        • ½ cup *Green bell peppers, fresh, diced
                                        • 2¼ tsp Garlic powder
                                        • ¾ tsp Black pepper, ground
                                        • 1 qt 2 cups (about ¹⁄2 No. 10 can) No-salt-added tomato purée, canned
                                        • 2 tsp Salt
                                        • 2 cups Beef broth, low-sodium, canned
                                        • 1 qt Water
                                        • 2 Tbsp Parsley, dried
                                        • 1 Tbsp Basil, dried
                                        • 1 Tbsp Oregano, dried
                                        • 1½ tsp Marjoram, dried
                                        • ¾ tsp Thyme, dried
                                        • 3 cups *Carrots, fresh, shredded
                                        • 3 gal Water
                                        • 1 qt 1 cup Whole-wheat spaghetti noodles, dry, broken into thirds

                                        50 Servings

                                          Weight

                                          • 5 lb 8 oz Ground beef, raw (no more than 15% fat)
                                          • 5 oz *Onions, fresh, chopped
                                          • 5 oz *Green bell peppers, fresh, diced
                                          • - - Garlic powder
                                          • 5 lb Black pepper, ground
                                          • - - No-salt-added tomato purée, canned
                                          • - - Salt
                                          • - - Beef broth, low-sodium, canned
                                          • - - Water
                                          • - - Parsley, dried
                                          • - - Basil, dried
                                          • - - Oregano, dried
                                          • - - Marjoram, dried
                                          • - - Thyme, dried
                                          • 1 lb 4 oz *Carrots, fresh, shredded
                                          • - - Water
                                          • 3 lb 2 oz Whole-wheat spaghetti noodles, dry, broken into thirds

                                          Measure

                                          • 2 qt 3 cups Ground beef, raw (no more than 15% fat)
                                          • 1 cup *Onions, fresh, chopped
                                          • 1 cup *Green bell peppers, fresh, diced
                                          • 1 Tbsp 1½ tsp Garlic powder
                                          • 1½ tsp Black pepper, ground
                                          • 3 qt (about 1 No. 10 can) No-salt-added tomato purée, canned
                                          • 1 Tbsp 1 tsp Salt
                                          • 1 qt Beef broth, low-sodium, canned
                                          • 2 qt Water
                                          • ¼ cup Parsley, dried
                                          • 2 Tbsp Basil, dried
                                          • 2 Tbsp Oregano, dried
                                          • 1 Tbsp Marjoram, dried
                                          • 1½ tsp Thyme, dried
                                          • 1 qt 2 cups *Carrots, fresh, shredded
                                          • 6 gal Water
                                          • 2 qt 2 cups Whole-wheat spaghetti noodles, dry, broken into thirds
                                          *See Marketing Guide

                                          Instructions
                                           

                                          • Brown ground beef 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, 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.
                                          • Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
                                          • Set aside beef mixture for step 10.
                                          • Heat water to a rolling boil.
                                          • Slowly add pasta. Stir constantly until water boil again. Cook about 8 minutes or until al dente. Stir occasionally. DO NOT OVERCOOK.
                                            Drain well.
                                          • Combine pasta and beef 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

                                          Nutrition Facts
                                          Spaghetti and Meat Sauce USDA Recipe for Child Care Centers
                                          Amount Per Serving (1 cup (8 fl oz spoodle))
                                          Calories 270 Calories from Fat 81
                                          % Daily Value*
                                          Total Fat 9g14%
                                          Saturated Fat 3g19%
                                          Cholesterol 52mg17%
                                          Sodium 296mg13%
                                          Potassium 514mg15%
                                          Total Carbohydrates 26g9%
                                          Dietary Fiber 5g21%
                                          Total Sugars 3g3%
                                          Protein 21g42%
                                          Vitamin D 1IU7%
                                          Calcium 45mg5%
                                          Iron 4mg22%
                                          *
                                          *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 lbs

                                          About 3 gal 2 qt/2 steam table pans

                                          (12" x 20" x 4")