Prep Time: 30 Minutes
Cook Time: 55 Minutes
Equipment
- Chef’s knife/Peeler/Cutting Board
- Colander
- Mixing Bowl and Spoon
- Measuring Cups and Spoons
- 1⁄2 size- 2” deep production pans
- Bulk Retherm Cart (or regular oven) or Tray Service Retherm Cart
Ingredients
- Ground beef
- 1 onion, chopped
- 2 carrots, chopped
- 4 stalks of celery, chopped
- Diced tomatoes, undrained
- Red kidney beans, rinsed and drained
- White kidney beans, rinsed and drained
- Beed stock
- Oregano
- Black pepper
- Salt
- Garlic powder
- Italian seasoning
- Parsley
- Pasta Sauce
- Pasta
Method
- If uncooked, precook ground beef in a skillet until meat is brown. Drain meat. Chop celery, carrots, and onions into small pieces, rinse and drainkidney beans.
- In a large mixing bowl, combine all chopped and measured ingredients and gently mix with a spoon. Transfer to two 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 a 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 cheese
Food Accompany: Garlic toast and a side salad or side vegetable