Spaghetti and Meat Sauce (meatless)
Portion Size: ½ cup sauce and ½ c. pasta
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 1/2 pounds imitation ground beef | |
| 1/2 pound fresh mushrooms (optional) | Wash, trim and slice |
| 1 large chopped onion | Wash, peel and chop |
| 1 teaspoon garlic powder | |
| 3/4 teaspoon salt | |
| 1/8 teaspoon pepper | |
| 2 1/2 cups low sodium tomato sauce | |
| 1/2 teaspoon basil | |
| 1/2 Teaspoon oregano | |
| 1 pound spaghetti | For vegan: use vegan pasta |
| ¼ cup Grated Parmesan cheese | For vegan: use vegan Parmesan |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Prepare spaghetti according to directions on the package. | |
| 2 | Sauté onion, and mushroom in a medium size sauce pan. Add garlic powder, imitation beef, salt, pepper, basil, oregano, and tomato sauce. | |
| 3 | Simmer over low heat for 20 minutes. | Cook until internal temperature reaches 165 F degrees for 15 seconds |
| 4 | Serve the spaghetti on a hot platter. | |
| 5 | First a layer of pasta, then a layer of sauce. | |
| 6 | Sprinkle with parmesan cheese. |
