Spaghetti Sauce L.Meat, Fish, and Poultry No.038
--------------------------------------------------------------------------------
|Yield: 100 Portions Each Portion: 1 1/4 Cups|
|------------------------------------------------------------------------------|
|Pan Size: Temp.: |
|------------------------------------------------------------------------------|
| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Beef, Bulk, Hamburg | 18LB | | 1. Cook beef in its own fat until |
|Onions | 3LB | 2.25 Qrt | beef loses its pink color, |
|Garlic | 4OZ| 0.75 Cup | stirring to bread apart. Drain |
| | | | or skim off excess fat. Add |
| | | | onions & garlic; saute 3 min. |
|--------------------|----------|----------|-----------------------------------|
|Sugar, Extra Fine Gr| 8OZ| 1.00 Cup | 2. Add sugar, salt, pepper, thyme |
|anulated | | | oregano, basil and bay leaves |
|Salt | 8OZ| 0.75 Cup | to meat mixture. Mix well. |
|Pepper, Black, Groun| | 1.00 Tbsp| |
|d | | | |
|Oregano, Chopped | 1OZ| 5.00 Tbsp| |
|Thyme, Ground | | 1.00 Tbsp| |
|Basil | 1OZ| 6.00 Tbsp| |
|Bay Leaves | | 6.00 EA | |
|--------------------|----------|----------|-----------------------------------|
|Tomatoes, Crushed | 25LB 8OZ| 3.00 Gal | 3. Add tomatoes, tomato paste, |
|Tomato Paste | 17LB 7OZ| 2.00 Gal | and water. |
|Cold Water | | 1.00 Gal | 4. Cook over low heat about 1 |
| | | | hour, stirring frequently to |
| | | | prevent sauce from sticking. |
| | | | Add more water if sauce is |
| | | | too thick. |
| | | | 5. Remove bay leaves before |
| | | | serving. |
--------------------------------------------------------------------------------
NOTE: 1. In Step 1, 3 lb 5 oz dry onions A.P. will yield 3 lb
chopped onions.
2. In Step 1, 6 oz (2 cups) dehydrated onions may be used.
See Recipe Card A-17.
3. In Step 1, 3 tbsp dehydrated garlic may be used. See
Recipe Card A-17.
4. In Step 3, 9-36 oz cn canned tomato juice concentrate may
be used. See Recipe Card A-13. Reduce salt to 4 oz (6 tbsp).
VARIATION
1. SPAGHETTI SAUCE (SAUCE MIX, TOMATO BASIC): In Step 1, omit
onions and garlic. Add 3 1/2 gal hot water; bring to a boil.
Combine 9 lb 8 oz (9 1/2-No. 2 1/2 cn) canned Tomato Sauce
Mix and 1 tbsp each ground oregano, thyme, and basil. Add
9 1/2 qt cold water. Mix until smooth. CONTINUED.
2. SPAGHETTI SAUCE (SAUCE MIX, TOMATO BASIC): CONTINUED: Add to
meat mixture, stirring constantly. Cook over medium heat
until sauce comes to a boil; continue cooking 1 minute,
stirring as necessary. Omit Steps 2 thru 5.