Yieid 100 Portions
Each Portion 1 cup
| Ingredients | Weights | Measure |
|---|---|---|
| HAM, CANNED, COOKED, PULLMAN | 1 lb | 3 cup |
| ONIONS, DRY PEELED, CHOPPED | 2 lb | 3 cup |
| CARROTS, FRESH CHOPPED | 2 lb | 6 cup |
| CELERY, FRESH CHOPPED | 1 lb | 3 cup |
| BASIL, SWEET, CRUSHED | 1/8 oz | 2 tbsp |
| OREGANO, CRUSHED | 1/3 oz | 4 tbsp |
| THYME LEAVES, DRIED | 1/4 oz | 2 tbsp |
| SALT | 1-1/3 oz | 2 tbsp |
| PEPPER, RED, CRUSHED | 1/3 oz | 1 tbsp |
| PEPPER, BLACK | 1/4 oz | 1 tbsp |
| GARLIC POWDER | 5/8 oz | 3 tbsp |
| BROTH, CHICKEN STOCK | 2 qt | |
| CORNSTARCH | 2-1/3 oz | 1/2 cup |
| WATER | 1/2 lb | 1 cup |
| PASTA, ROTINI | 10 lb | |
| SPINACH, FROZEN THAWED, TEMPERED | 4 lb | 8 cup |
| TOMATOES, CANNED, DICED DRAINED | 4 lb | 8 cup |
| BEANS, GFAT NORTHERN DRAINED | 5 lb | 11-1/4 cup |
| PARSLEY FLAKES, DEHYDRATED | 3/4 oz | 1 cup |
Saute ham in a large sauce pan. Temperature must reach 155 F. or higher.
Wash vegetables thoroughly in a clean sanitized sink. Add onions and saute with ham. Add
carrots and celery, Saute until heated through.
Add basil, oregano, thyme, salt, red pepper, black pepper, garlic powder, and chicken broth. Bring to a simmer. Temperature of cooked mixture must reach 140 F, or higher.
Prepare a slurry with cornstarch and water, Add to sauce, Bring to a simmer. Cook 10 minutes.
Heat a large kettle of boiling water. Add pasta and cook until tender, but firm to the tooth, Drain.
Pour sauce over pasta. Add spinach, drained tomatoes, drained beans and parsley. Toss together to combine thoroughly. Temperature must reach 140° F. or higher. Hold for service at 140° F. or higher.