NEAPOLITAN SPAGHETTI (304) RECIPE (114)

Name	Value
NAME	NEAPOLITAN SPAGHETTI
INGREDIENT	BEEF, GROUND, FROZEN QUANTITY: 10 ASSOCIATED NUTRIENT: BEEF, GROUND, REGULAR, BAKED, WELL DONE NUTRIENT AMOUNT IN LBS.: 10 JUICE, TOMATO, CND QUANTITY: .21875 ASSOCIATED NUTRIENT: TOMATO JUICE, CND OR BOTTLED, REG PK NUTRIENT AMOUNT IN LBS.: 1.88278125 PEPPER, BLACK, GROUND QUANTITY: .01563 ASSOCIATED NUTRIENT: PEPPER, BLACK NUTRIENT AMOUNT IN LBS.: .01563 SALT QUANTITY: .1875 ASSOCIATED NUTRIENT: SALT, TABLE NUTRIENT AMOUNT IN LBS.: .1875 SOUP AND GRAVY BASE, BEEF QUANTITY: .0625 WATER, HOT QUANTITY: .20313 ASSOCIATED NUTRIENT: WATER NUTRIENT AMOUNT IN LBS.: 1.6981668 WORCESTERSHIRE SAUCE QUANTITY: .0625 ASSOCIATED NUTRIENT: WORCESTERSHIRE SAUCE SPAGHETTI, REGULAR COOKING QUANTITY: 6.25 ASSOCIATED NUTRIENT: SPAGHETTI, COOKED, UNENRICHED, WITHOUT ADDED SALT NUTRIENT AMOUNT IN LBS.: 6.25 CHEESE, GRATED, PARMESAN, BULK QUANTITY: 2.5 ASSOCIATED NUTRIENT: CHEESE, PARMESAN, GRATED NUTRIENT AMOUNT IN LBS.: 2.5 ONIONS, DEHYD, CHOPPED QUANTITY: .15625 ASSOCIATED NUTRIENT: ONIONS, DEHYDRATED, FLAKED NUTRIENT AMOUNT IN LBS.: .15625 PEPPERS, GREEN, DEHYD, DICED QUANTITY: .14063 WATER, TAP QUANTITY: .1875 ASSOCIATED NUTRIENT: WATER DRIPPINGS, MEAT QUANTITY: .07813 GARLIC POWDER QUANTITY: .01563 ASSOCIATED NUTRIENT: GARLIC POWDER NUTRIENT AMOUNT IN LBS.: .01563 TOMATOES, CND QUANTITY: 6.375 ASSOCIATED NUTRIENT: TOMATOES, CND, REG PK, ALL STYLES NUTRIENT AMOUNT IN LBS.: 6.375 TOMATO PUREE QUANTITY: 10 ASSOCIATED NUTRIENT: TOMATO PUREE, CND, REG PK NUTRIENT AMOUNT IN LBS.: 10 PIMIENTOS, CND, DICED QUANTITY: 1 ASSOCIATED NUTRIENT: PIMIENTOS, CND, SOL+LIQ, W/ADDED CA SALTS NUTRIENT AMOUNT IN LBS.: 1
PRINT RECIPE	YES
COST/PORTION	.1
PRE-PREP STATE	SCRATCH
NUMBER OF PORTIONS	100
DIRECTIONS	1) BROWN MEAT IN STEAM KETTLE. DRAIN OFF EXCESS FAT AND RETAIN FOR STEP 2. TO REMOVE EXCESS STARCH. 6) STIR MEAT SAUCE INTO SPAGHETTI; MIX TO DISTRIBUTE. SCALE MIXTURE INTO PANS. TOP EACH WITH GRATED CHEESE. HEAT IN OVEN (350F) UNTIL CHEESE MELTS (APPROX. 40 MINUTES). 2) RECONSTITUTE ONIONS AND GREEN PEPPERS . 3) SAUTE VEGTETABLE IN MEAT DRIPPINGS UNITL ONIONS ARE CLEAR AND GLOSSY. ADD TO BROWN MEAT; MIX TO DISTRIBUTE. 4) COMBINE TOMATO PRODUCTS, PIMIENTO, PEPPER , SALT, WATER (2ND ENTRY) AND WORCESTERSHIRE SAUCE. MIX TO DISTRIBUTE. COVER AND SIMMER FOR 30 MINUTES, STIRRING OCCASIONALLY. 5) DROP SPAGHETTI INTO SALTED BOILING WATER. COOK UNCOVERED AT FAST BOIL STIRRING OCCASIONALLY, UNTIL TENDER. DO NOT OVERCOOK. DRAIN AND RAISE
PORTION SIZE	6-OZ LAD
PREPARATION TIME	2HR
EQUIPMENT
SERVING UTENSIL	6-OZ LADLE
DEFAULT CATEGORY	ENTREE I
SYNONYM	E-79