NEAPOLITAN SPAGHETTI (304)    RECIPE (114)

• 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

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