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

Age Group: Ages 6-18
Serving Size: 50-100
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.
2.70 from 13 votes
Add to Cookbook https://theicn.org/cnrb/pdfs/schools/Spaghetti_and_Meat_Sauce_With_Ground_Beef_and_Ground_Pork_50-100.pdf

*You must be a registered user to use this feature, please click "Login" at the top right corner and then proceed

or
click here to create an account.

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

      Quantity
       

      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

          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

              Quantity
               

              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
                  *See Marketing Guide

                  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

                      Quantity
                       

                      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
                          *See Marketing Guide

                          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

                              Quantity
                               

                              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
                                  *See Marketing Guide

                                  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

                                      Quantity
                                       

                                      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
                                          *See Marketing Guide

                                          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).

                                          Nutrition INFORMATION

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

                                          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
                                          50 Servings:
                                          About 22 lb
                                          About 3 gal 2 qt/2 steam table pans
                                          (12" x 20" x 4")
                                          100 Servings:
                                          About 44.25 lb
                                          About 7 gal/4 steam table pans
                                          (12" x 20" x 4")