Recipe HACCP Process: #2 Same Day Service
Source: Bethel School District, OR
Number of Portions: 40 servings per pan.
Portion Size: 1/2 cup or #8 scoop
1/2 cup canola oil
2 qt fresh mushrooms, pieces + 2 cup pieces
3 large whole tomatoes, fresh, red ripe
2 cup onions, fresh,chopped
1/2 cup balsamic vinegar
1 cup olives, ripe, canned
2 cup sweet peppers, red, raw, sliced
10 lb (raw weight) ground beef , 80/20 raw-to
Cook & Drain
1 #10 can tomatoes, diced, low-sodium
1 qt + 2 cup tomato sauce, canned, no salt added
2 1/2 tbsp basil leaf
3 tbsp Italian seasoning
1 1/2 tbsp table salt
4 lb + 12 oz spaghetti, whole grain rich, USDA
2 lb cheese, Parmesan, grated
Toss sliced or cut mushrooms with oil. Place sliced mushrooms and olives on a sheet pan and roast for 60 minutes at 400 F – ovens vary so watch this carefully.
Peel and quarter onions and tomatoes and coarsely chop red peppers. Mix with olives and place in a sprayed hotel pan. Drizzle with balsamic vinegar. Roast for about 45 mins until vegetables start to char and blister.
CCP: Heat to 165° F or higher for at least 15 seconds Brown ground beef in a steam kettle.
Once browned, drain fat. Add all roasted vegetables to steam kettle. Add diced tomatoes and tomato sauce and mix well. Add herbs and seasonings.Blend sauce using an immersion blender until vegetables are almost pureed and ground beef is about half the size.
Cook pasta until al dente.
Combine 1.25 gallons sauce with 1.25 gallons cooked pasta per pan and mix well (or equal parts).
Sprinkle evenly with 1 lb. grated parmesan cheese and place covered in the warmer until serving time.
CCP: Hold at 140° F or higher.