Standard Work Instruction

	All Star Spaghetti	SPAG01
	Developed 12/13/2014 Author raymond Target Time 1 hour 15 minutes Updated 12/13/2014 Effective 12/14/2014 Supersedes Na

Pre-Checks There are no prerquisites for this dish.

Tools and Materials Required Quantity Description Step 3 tablespoons olive oil 3/4 cup chopped onion 4 cloves garlic, minced 2 (16 ounce) cans crushed tomatoes 3 (6 ounce) cans tomato paste 1 cup water 1/2 cup sugar 1/4 cup chopped fresh oregano, divided 1 dried bay leaf salt and pepper to taste 1 pound ground round 1/2 cup Italian seasoned bread crumbs 1/4 cup chopped fresh parsley 2 eggs lightly beaten 1/2 cup grated Parmesan cheese 1 (16 ounce) package uncooked spaghetti

Steps 1. Heat the olive oil in a large saucepan over medium heat, and cook the onion until lightly brown. 2. Mix in 2 cloves garlic, and cook 1 minute. 3. Stir in crushed tomatoes, tomato paste, water, sugar, 1/2 the oregano, and bay leaf. 4. Season with salt and pepper. 5. Bring to a boil, reduce heat to low, and simmer while preparing meatballs. 6. In a bowl, mix the ground round, bread crumbs, remaining oregano, remaining garlic, parsley, eggs, and cheese. 7. Season with salt and pepper. 8. Roll into 1 inch balls, and drop into the sauce. 9. Cook 40 minutes in the sauce, or until internal temperature of meatballs reaches a minimum of 160 degrees F (72 degrees C). 10. Bring a large pot of lightly salted water to a boil, and stir in the spaghetti. 11. Cook 8 to 10 minutes, until al dente, and drain. Serve the meatballs and sauce over the cooked spaghetti.

Visual Support Mixing the sauce    Supplemental Information Finished Spaghetti