Spaghetti Bolognese

An easy convenient meal for your students. Can be made with real sausage or a vegetarian/vegan substitute. Great meal for a to-go lunch, and easy to reheat!

INGREDIENTS

• 192 oz sausage style crumble/ vegetarian style crumble
• 12 lbs spaghetti pasta
• 8 oz whole grain rich blend
• 8 cans low-sodium spaghetti sauce
• 100 oz grated parmesan cheese

DIRECTIONS

1. 1. Cook pasta according to instructions.
   2. Drain pasta as quickly as possible, rinse in colander in cold water to stop the cooking process, drain again.
   3. Place pasta sauce, Italian seasoning and sausage crumbles in large stock pot or steam kettle, whisk well.
   4. Cover and heat over low heat until sauce reaches temperature 165˚F or higher.
   5. Portion 1 cup of spaghetti using 1-8 oz, serve onto try.
   6. Top with 1-4 oz of sauce and 1 oz of parmesan cheese.