| INGREDIENT |
-
- ONIONS, DEHYD, CHOPPED
- QUANTITY: .125
- ASSOCIATED NUTRIENT: ONIONS, DEHYDRATED, FLAKED
- NUTRIENT AMOUNT IN LBS.: .125
-
- CLOVE, GRD
- QUANTITY: .01563
- ASSOCIATED NUTRIENT: CLOVES, GROUND
- NUTRIENT AMOUNT IN LBS.: .01563
-
- PEPPER, BLACK, GROUND
- QUANTITY: .01563
- ASSOCIATED NUTRIENT: PEPPER, BLACK
- NUTRIENT AMOUNT IN LBS.: .01563
-
- WORCESTERSHIRE SAUCE
- QUANTITY: .00781
- ASSOCIATED NUTRIENT: WORCESTERSHIRE SAUCE
-
- BAY LEAVES, WHOLE
- QUANTITY: 4
- ASSOCIATED NUTRIENT: BAY LEAF, CRUMBLED
-
- OREGANO, GROUND
- QUANTITY: .01563
- ASSOCIATED NUTRIENT: OREGANO, GROUND
- NUTRIENT AMOUNT IN LBS.: .01563
-
- TOMATO PUREE
- QUANTITY: 2
- ASSOCIATED NUTRIENT: TOMATO PUREE, CND, REG PK
- NUTRIENT AMOUNT IN LBS.: 2
-
- TOMATO PASTE
- QUANTITY: 2
- ASSOCIATED NUTRIENT: TOMATO PASTE, CND, WO/SALT ADDED, LO NA
- NUTRIENT AMOUNT IN LBS.: 2
-
- SOUP AND GRAVY BASE, BEEF
- QUANTITY: .75
-
- WATER, HOT
- QUANTITY: 2.75
- ASSOCIATED NUTRIENT: WATER
- NUTRIENT AMOUNT IN LBS.: 22.99
-
- SPAGHETTI, REGULAR COOKING
- QUANTITY: 7
- ASSOCIATED NUTRIENT: SPAGHETTI, COOKED, UNENRICHED, WITHOUT ADDED SALT
- NUTRIENT AMOUNT IN LBS.: 7
-
- WATER, COLD
- QUANTITY: .1875
- ASSOCIATED NUTRIENT: WATER
- NUTRIENT AMOUNT IN LBS.: 1.5675
-
- WATER, TAP
- QUANTITY: 2.5
- ASSOCIATED NUTRIENT: WATER
-
- PEPPERS, GREEN, DEHYD, DICED
- QUANTITY: .0625
-
- GARLIC POWDER
- QUANTITY: .125
- ASSOCIATED NUTRIENT: GARLIC POWDER
- NUTRIENT AMOUNT IN LBS.: .125
-
- SALT
- QUANTITY: .09375
- ASSOCIATED NUTRIENT: SALT, TABLE
- NUTRIENT AMOUNT IN LBS.: .09375
-
- BEEF, GROUND, FROZEN
- QUANTITY: 12
- ASSOCIATED NUTRIENT: BEEF, GROUND, REGULAR, BAKED, WELL DONE
- NUTRIENT AMOUNT IN LBS.: 12
-
- CELERY, CHOPPED FRESH
- QUANTITY: 2
- ASSOCIATED NUTRIENT: CELERY, CKD WO/SALT
- NUTRIENT AMOUNT IN LBS.: 2
-
- SUGAR, GRANULATED
- QUANTITY: .3125
- ASSOCIATED NUTRIENT: SUGARS, GRANULATED
- NUTRIENT AMOUNT IN LBS.: .3125
-
- JUICE, LEMON
- QUANTITY: .00195
- ASSOCIATED NUTRIENT: LEMON JUICE, CND OR BOTTLED
|
| DIRECTIONS |
1) RECONSTITUTE ONIONS AND GREEN PEPPERS. MIX GARLIC AND SALT.
STIRRING OCCASIONALLY, UNTIL TENDER. DO NOT OVERCOOK. DRAIN. RINSE
TO REMOVE EXCESS STARCH.
6) SERVE SAUCE OVER SPAGHETTI.
NOTE: MAY BE SERVED WITH GRATED PARMESAN OR ROMANO CHEESE.
2) BROWN MEAT. ADD VEGETABLES AND BRAISE UNTIL ONIONS ARE CLEAR AND
GLOSSY.
3) COMBINE SUGAR, LEMON JUICE, CLOVES, PEPPER, WORCEST. SAUCE, BAY
LEAVES AND OREGANO; ADD TO MEAT MIXTURE. MIX TO DISTRIBUTE.
4) COMBINE TOMATO PRODUCTS, SOUP BASE, AND WATER (2ND ENTRY) TO
FORM SMOOTH MIXTURE. ADD TO MEAT MIXTURE AND BRING TO BOIL. REDUCE
HEAT AND SIMMER FOR 2 HRS. (REMOVE BAY LEAVES AFTER 30 MINUTES.)
5) DROP SPAGHETTI INTO SALTED BOILING WATER. COOK UNCOVERED AT FAST BOIL
|
