Prep Time: 10 Minutes
Cook Time: 55 Minutes
Equipment
- Chef’s knife/Peeler/Cutting Board
- Whisk/Spoon
- Mixing Bowl or Pan
- 1⁄2 size- 2” deep production pans
- Bulk Retherm Cart (or regular oven) or Tray Service Retherm Cart
Ingredients
- Ground beef
- Olive oil
- Onion, chopped
- Italian seasoning
- Garlic powder
- Black pepper
- Green pepper
- Pasta sauce
- Diced tomatoes
- Salt
Method
- 1. Chop onion and green pepper into small pieces and measure dry ingredients. If uncooked, precook ground beef in a skillet with onion, green pepper and dry seasonings until meat is brown. Drain meat.
- In a large mixing bowl, combine cooked beef with pasta sauce and diced tomatoes. Transfer to 2” deep half hotel pans that have been prepared with nonstick spray (or coated with butter). Cover with plastic wrap and aluminum foil. Place pan in Multigen for 55 minutes.
- Bulk: remove from Multigen and serve alone or with a side dish. Cold Plating: allow to cool and plate alone in casserole or deep dish soup bowl, place lid on top. Place on the hot side of the tray to retherm prior to service
- Serve Hot.
Garnish: Shredded cheddar or Monterey Jack cheese (optional)
Food Accompany: Rigatoni Pasta