Recipe for Spaghetti and Mighty Marinara Sauce

Yields 50 Servings

This recipe yields one–12 inch by 20 inch by 6 inch steam pan, or 50–¾ cup or 6 ounce spoodle servings of spaghetti pasta with marinara sauce and ground beef.

Ingredients

Ingredients list includes measure by weight or volume. Choose one measure, either weight or volume, for the ingredient. Weight is listed first in bold.

• 5 pounds frozen, raw, fine ground beef, 85 percent lean meat and 15 percent fat (U.S. Department of Agriculture [USDA] food item)
• 3 gallons water
• 3½ pounds dry, whole grain-rich spaghetti pasta
• ¼ cup ready to use garlic, minced
• ¼ cup vegetable oil (USDA food item)
• 1 number 10 can no added salt diced tomatoes, canned (USDA food item)
• 2 cups no added salt tomato paste, canned (USDA food item)
• 1 quart water
• 1½ teaspoons granulated sugar
• 1½ teaspoons ground black pepper
• 1½ teaspoons table salt
• 1 bunch as purchased (AP) or 1 cup fresh basil, chopped
• 4 ounces AP or 1½ cups fresh spinach leaves, chopped

Directions

To Prepare Beef

1. Thaw ground beef in refrigerator one to two days in advance at 41°F or lower. Critical Control Point (CCP): Thaw ground beef in the refrigerator at 41°F or lower.
2. Brown beef in large skillet, until cooked through with an internal temperature of 155°F for at least 15 seconds. CCP: Cook beef until internal temperature reaches 155°F for at least 15 seconds.
3. Place cooked beef in one–12 inch by 20 inch by 6 inch steam pan. Hold in warmer at 135°F until ready to serve. CCP: Hold cooked beef in warmer at 135°F until ready to serve.

To Prepare Spaghetti Noodles

4. One hour prior to service, bring water to full boil in large stock pot.
5. Break dry spaghetti in half. Add spaghetti to boiling water, cook for 7 to 9 minutes, stirring occasionally. Cook until al dente, test at 7 minutes, continue to cook if necessary. Do not overcook.
6. Drain and hold until ready to serve. Note: If pasta sticks together, run under hot water to separate and shake off excessive water before mixing with sauce.

To Prepare Mighty Marinara Sauce

7. Measure garlic, set aside.
8. Heat oil over medium heat in stock pot or tilt skillet. Add garlic and sauté for one minute.
9. Add diced tomatoes with juice, tomato paste, water, sugar, pepper, and salt to sautéed garlic.
10. Stir ingredients to combine. Bring to boil. Lower heat and simmer for 30 minutes, stir often.
11. Rinse basil under cool running water. Trim and chop basil to measure 1 cup, and set aside.
12. Rinse spinach under cool running water. Trim and chop spinach to measure 1½ cups.
13. Add basil and spinach to marinara sauce. Stir well. Remove from heat.
14. Add marinara sauce to beef, mix well.
15. Stir spaghetti into meat sauce, mix well. Cover with parchment paper and foil, hold in warmer until service. CCP: Hold Spaghetti with Mighty Marinara Meat Sauce at 135°F until service.
16. Serve one ¾ cup or 6 ounce spoodle of Spaghetti with Mighty Marinara Meat Sauce.

Nutritional Analysis

• Calories, in K calories: 366
  Carbohydrates, in grams: 29.20
  Protein, in grams: 30.30
  Saturated fat, in grams: 5.30
  Trans fat, in grams: 0
  Total fat, in grams: 14.20
  Sodium, in milligrams: 102.20
  

Recipe Options

The CA Culinary Centers have calculated and tested the yields for this standardized recipe. You may choose to vary the spices in the recipe to meet the taste preferences of your students. For example, using a 1.5 to 2 ratio for spices when doubling the recipe yield from 50 to 100. However, changing or substituting any other ingredients may result in a different yield, meal contribution, or dietary specification, and should be considered a different recipe. To learn more about how to standardize your recipe visit the CA Culinary Centers Standardized Recipes web page Resources tab.

Yields 100 Servings

This recipe yields two–12 inch by 20 inch by 6 inch steam pans, or 100–¾ cup or 6 ounce spoodle servings of spaghetti pasta with marinara sauce and ground beef.

Ingredients

Ingredients list includes measure by weight or volume. Choose one measure, either weight or volume, for the ingredient. Weight is listed first in bold.

• 10 pounds frozen, raw, fine ground beef, 85 percent lean meat and 15 percent fat (U.S. Department of Agriculture [USDA] food item)
• 6 gallons water
• 7 pounds dry, whole grain-rich spaghetti pasta
• ½ cup ready to use garlic, minced
• ½ cup vegetable oil (USDA food item)
• 2 number 10 cans no added salt diced tomatoes, canned (USDA food item)
• 1 quart no added salt tomato paste, canned (USDA food item)
• 2 quarts water
• 1 tablespoon granulated sugar
• 1 tablespoon ground black pepper
• 1 tablespoon table salt
• 2 bunches as purchased (AP) or 2 cups fresh basil, chopped
• 8 ounces AP or 3 cups fresh spinach leaves, chopped

Directions

To Prepare Beef

1. Thaw ground beef in refrigerator one to two days in advance at 41°F or lower. Critical Control Point (CCP): Thaw ground beef in the refrigerator at 41°F or lower.
2. Brown beef in large skillet, until cooked through with an internal temperature of 155°F for at least 15 seconds. CCP: Cook beef until internal temperature reaches 155°F for at least 15 seconds.
3. Place cooked beef in two–12 inch by 20 inch by 6 inch steam pans. Hold in warmer at 135°F until ready to serve. CCP: Hold cooked beef in warmer at 135°F until ready to serve.

To Prepare Spaghetti Noodles

4. One hour prior to service, bring water to full boil in large stock pot.
5. Break dry spaghetti in half. Add spaghetti to boiling water, cook for 7 to 9 minutes stirring occasionally. Cook until al dente, test at 7 minutes, continue to cook if necessary. Do not overcook.
6. Drain and hold until ready to serve. Note: If pasta sticks together, run under hot water to separate and shake off excessive water before mixing with sauce.

To Prepare Mighty Marinara Sauce

7. Measure garlic, set aside.
8. Heat oil over medium heat in stock pot or tilt skillet. Add garlic and sauté for one minute.
9. Add diced tomatoes with juice, tomato paste, water, sugar, pepper, and salt to sautéed garlic.
10. Stir ingredients to combine. Bring to boil. Lower heat and simmer for 30 minutes, stir often.
11. Rinse basil under cool running water. Trim and chop basil to measure 2 cups, and set aside.
12. Rinse spinach under cool running water. Trim and chop spinach to measure 3 cups.
13. Add basil and spinach to marinara sauce. Stir well. Remove from heat.
14. Add marinara sauce to beef, mix well.
15. Stir spaghetti into meat sauce, mix well. Cover with parchment paper and foil, hold in warmer until service. CCP: Hold Spaghetti with Mighty Marinara Meat Sauce at 135°F until service.
16. Serve one ¾ cup or 6 ounce spoodle of Spaghetti with Mighty Marinara Meat Sauce.

Nutritional Analysis

• Calories, in K calories: 366
  Carbohydrates, in grams: 29.20
  Protein, in grams: 30.30
  Saturated fat, in grams: 5.30
  Trans fat, in grams: 0
  Total fat, in grams: 14.20
  Sodium, in milligrams: 102.20
  

Recipe Options

The CA Culinary Centers have calculated and tested the yields for this standardized recipe. You may choose to vary the spices in the recipe to meet the taste preferences of your students. For example, using a 1.5 to 2 ratio for spices when doubling the recipe yield from 50 to 100. However, changing or substituting any other ingredients may result in a different yield, meal contribution, or dietary specification, and should be considered a different recipe. To learn more about how to standardize your recipe visit the CA Culinary Centers Standardized Recipes web page Resources tab.

General Recipe Information

Category

• Hot plate recipes
• Recipes with condiments

Serving Suggestion

• Yield one or yield two–12 inch by 20 inch by 6 inch steam pans, or 50 or 100–¾ cup or 6 ounces spoodle servings of spaghetti pasta with marinara sauce and ground beef.

Contribution to Meal Pattern

The contribution to the meal pattern for this recipe is based on the suggested serving size above.

• 1 ounce equivalents meat/meat alternative
• 0.5 ounce equivalents whole grain-rich
• ⅜ cup vegetables (⅜ cup red/orange vegetables)

If you decide to modify this recipe or serving size, you may use the tools available on the CA Culinary Centers Standardized Recipes web page Resources tab to create your own standardized recipe or find the contribution to the meal pattern.

U.S. Department of Agriculture Food Items

• 85 percent lean meat and 15 percent fat, frozen, raw, fine ground beef
• Vegetable oil
• Canned no added salt diced tomatoes
• Canned no added salt tomato paste

Recipe Roots (Flavor Profile)

• Mediterranean

Preparation Time

• Preparation: 30 minutes for 50 servings or 100 servings
• Cook: 50 minutes for 50 servings or 100 servings

Critical Control Point (CCP)

• CCP: Thaw ground beef in the refrigerator at 41°F or lower.
• CCP: Cook beef until internal temperature reaches 155°F for at least 15 seconds.
• CPP: Hold cooked beef in warmer at 135°F until ready to serve.
• CPP: Hold Spaghetti with Mighty Marinara Meat Sauce at 135°F until service.

Kid Rating

Culinary Center

Conejo Valley Unified School District