Spaghetti with Veggie/Meat Sauce

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Vegetarian
Nut free
Dairy free

This recipe was created by: Serena Caner for Shuswap Food Action Society

Yield: 50

Serving Size: ~ 3 cup (2 cups pasta/1 cup sauce)

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Ingredients

5 kg spaghetti
2 tablespoons salt

Veggie Sauce:

45 ml oil
4 onions, diced
1 bunch celery, diced
2 kg carrots (~20), shredded
2 zucchinis, shredded
40 ml garlic, minced
5- 28 oz cans tomatoes, pureed
4-28 oz tomato sauce or crushed tomato
312 ml tomato paste (2 small cans)
20 ml salt
30 ml brown sugar
600g Textured Vegetable Protein (TVP)*
2.5L low-sodium vegetable stock
40 ml oregano
40 ml basil

*For meat version, omit TVP and vegetable stock and instead, cook 5 lbs lean ground beef or turkey until brown in step 1

Optional sides:

Parmesan cheese
Garlic toast

Method

Step 1

Bring 2.5L of vegetable stock to boil. Add TVP and let it sit for 10 minutes. Drain. Set aside.

Step 2

In a large pot, heat oil and saute onion until softened, about 5 minutes. Add celery, carrots, zucchini and garlic and saute another 5 minutes. Add tomatoes, tomato paste, salt, sugar and use an immersion blender to puree.

Step 3

Add TVP to pureed tomato and tomato sauce. Bring to gentle boil in a large pot. Stir in basil and oregano.

Step 4

Bring a large pasta pot (with metal insert) filled with salted water to boil. Cook the pasta, according to package directions (al dente). Drain pasta and toss with a little butter to prevent sticking. Set aside.

Step 5

Prepare each bowl by adding approximately 2 cups of pasta and 1 cup sauce.

HACCP

If using ground beef, cook until internal temperature reaches 71° C for a minimum of 15 secs.
Cooling: cool to 4° C within the next 4 hours. If not achieved, throw out.
Cold Holding: When cooled to 4° C, cover and store at 4° C. If more than 4° C for 2 hours, throw out.
Reheating: Reheat to 74° C in less than 2 hours. If reheating takes more than 2 hours, throw out.