Directions:
- Cook beef in steam-jacketed kettle or stock pot until beef loses its pink color (CCP: 155F or higher), stirring to break apart.
- Drain or skim off excess fat.
- Add tomatoes, tomato paste, water, onions, sugar, salt, garlic powder, basil, thyme, oregano, pepper and bay leaves to beef.
- Mix well.
- Bring to a boil; reduce heat; cover; cook at low heat about 1 hour, stirring frequently.
- CCP: Temperature must reach 140°F or higher.
- Remove bay leaves before serving.
- CCP: Hold for service at 140°F or higher.
- Add salt to boiling water.
- Slowly add spaghetti while stirring constantly until water boils again.
- Cook 14 to 18 minutes or until tender, stirring occasionally.
- Do not overcook.
- Drain thoroughly.
- NOTES: In step 2, 8 oz (2 2/3 cups) dehydrated onions may be used.
- In step 2, 15 tbsp (45 cloves) dry minced garlic may be used.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 472.86 Kcal (1980 kJ) | ||
| Calories from fat | 75.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.36g | 13% | |
|---|---|---|---|
| Cholesterol | 47.16mg | 16% | |
| Sodium | 2345.99mg | 98% | |
| Potassium | 1367.85mg | 29% | |
| Total Carbs | 73.2g | 24% | |
| Sugars | 15.49g | 62% | |
| Dietary Fiber | 7.45g | 30% | |
| Protein | 27.39g | 55% | |
| Vitamin C | 22.8mg | 38% | |
| Iron | 6.1mg | 34% | |
| Calcium | 146.9mg | 15% | |
| Amount Per 100 g | |||
| Calories | 66.78 Kcal (280 kJ) | ||
| Calories from fat | 10.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.18g | 13% | |
|---|---|---|---|
| Cholesterol | 6.66mg | 16% | |
| Sodium | 331.31mg | 98% | |
| Potassium | 193.18mg | 29% | |
| Total Carbs | 10.34g | 24% | |
| Sugars | 2.19g | 62% | |
| Dietary Fiber | 1.05g | 30% | |
| Protein | 3.87g | 55% | |
| Vitamin C | 3.2mg | 38% | |
| Iron | 0.9mg | 34% | |
| Calcium | 20.7mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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