Crave House™ Plant-based K-12 Products K-12 Spaghetti with Italian Crumbles
Cook Time
120 minutesCook Method
Servings
100Ingredients
- 12.5 pounds Italian Plant Based Crumble
- 1.5 oz salt
- 2.5 ounces onions, minced dry
- 1 ounces garlic powder
- ¼ pounds sugar, brown
- 1 ounces dried basil
- 1 ¼ ounces Chili powder
- 1 ounces Oregano
- ½ ounce parsley
- 2 tbs pepper
- 1 #10 cans tomato puree
- 4 cups tomato paste
- 1.5 gallons water
- 5.5 pounds spaghetti, dry
- Water, as needed
Instructions
- On the day before service, combine puree, paste, water and spices into steam jacket kettle, bring to a boil and simmer 1 hour. Reduce heat. Stir often. When an hour has passed cover in plastic wrap and chill, assuring that the product is chilled to 40º F within 4 hours. (The resting time overnight is needed for the seasonings to come together for a flavorful sauce.)
- On day of service heat sauce back to a boil and lower to a simmer. While sauce is simmering heat Italian Plant Based Crumble according to instructions, paying close attention to keeping them frozen until ready to cook them off. When heated through add crumbles to the simmering sauce.
- Once crumbles are added turn heat off of the sauce, and portion the sauce into pans for service. Sauce holds well in a hot well or holding cabinet until ready for service.
- Break spaghetti and put 2 ¾ pounds in a 20x12x2” steam table pan. Place enough water to cover spaghetti. Steam in steamer for about 6 minutes. Repeat for rest of spaghetti. Drain. Hold spaghetti in hot well or holding cabinet until ready for service.
- At service place spaghetti on serving tray and top with ¾ cup of prepared sauce.
