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.
3 from 3 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")