Beef Bolognese

Name: Beef Bolognese
Cuisine: European, Italian, Mediterranean
Ingredients: 9 lb Beef, Ground; 2 cup Onion, Yellow Fresh; 2 cup Celery, Fresh; 3 qt Sauce, Tomato, Cnd; 3 cup Water; 1 Tbsp Oregano, Ground; 1.5 tsp Garlic Powder; 0.5 tsp Thyme, Dried, Ground; 0.5 tsp Basil Leaves, Dried; 2 gal Water; 2 lb Pasta, Spaghetti Noodles, Dry

24 steps

Classic homemade Italian meat sauce tossed with pasta Portion Size: 6 oz spdl Number Served: 32 Small Portion Size: 4 oz spdl Number Served: 48 Large Portion Size: 8 oz spdl Number Served: 24

Updated at: Mon, 13 May 2024 18:48:51 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories446 kcal (22%)

Total Fat29.7 g (42%)

Carbs24.9 g (10%)

Sugars4 g (4%)

Protein18 g (36%)

Sodium553.8 mg (28%)

Fiber1.2 g (4%)

% Daily Values based on a 2,000 calorie diet

Ingredients

48 servings

9 lbBeef

2 cupOnion

2 cupCelery

3 qtSauce

3 cupwater

1 TbspOregano

Ground

1 ½ tspgarlic powder

½ tspThyme Dried

Ground

½ tspBasil Leaves

Dried

2 galWater

2 lbPasta

Spaghetti Noodles, Dry

Instructions

Step 1

CCP: Wash & sanitize hands & prep area. Wear gloves & discard per facility HACCP guidelines.

Step 2

CCP: Check condition of all cans prior to opening. Do not use if product is questionable.

Step 3

CCP: Thoroughly wash, rinse, drain & trim vegetables. Sanitize sink & use sanitized cutting board to prepare vegetables.

Step 4

To prepare sauce:

Step 5

1. Cook ground beef in saucepan, stockpot or steam jacketed kettle until desired internal temperature is reached.

Step 6

CCP: Final internal cooking temperature 155°F or above for 17 seconds.

Step 7

CCP: Maintain holding 135°F or above.

Step 8

2. Drain ground beef and return to saucepan. Add onion and celery; cook 5-7 minutes, stirring occasionally.

Step 9

3. Add tomato sauce, water (1st listed), oregano, garlic powder, thyme, and basil to beef mixture; stir to combine.

Step 10

4. Simmer, uncovered, 30-45 minutes over low heat, stirring occasionally until desired internal temperature is reached.

Step 11

CCP: Final internal cooking temperature 155°F or above for 17 seconds.

Step 12

CCP: Maintain holding 135°F or above.

Step 13

To prepare pasta:

Step 14

5. Bring water (2nd listed) to a rolling boil in large saucepan, stockpot or steam jacketed kettle; add pasta.

Step 15

6. Return to a boil. Cook, uncovered, 8-10 minutes or until tender and desired end temperature is reached, stirring occasionally to prevent sticking.

Step 16

CCP: Final internal cooking temperature 135°F.

Step 17

CCP: Maintain holding 135°F or above.

Step 18

7. Drain pasta well. Add pasta to sauce; stir to combine.

Step 19

8. Cook until desired end temperature is reached.

Step 20

CCP: Final internal cooking temperature 165°F for < 1 second.

Step 21

CCP: Maintain holding 135°F or above.

Step 22

Serve 6 oz. spdl

Step 23

CCP: Cool-Product must reach 70°F or less within 2 hours and 41°F or below within 4 hours. Total cooling time should not exceed 6 hours. Separate into shallow pans as needed for proper cooling. Cover, label, and date.

Step 24

CCP: Reheat (one time only) to > 165° F. for 15 seconds within 2 hours