Recipes

PENNE BOLOGNESE & MEATBALLS

Allergens:

eggs, milk, wheat

HACCP rules:

CCP 4: Reheating, CCP 5: Hot Holding, Food Preparation & Service Handling

Prep Time:

Yield

Shelf Life

4 flozSauce – BologneserecipePENNE BOLOGNESE & MEATBALLS
3 flozSauce – AlfredorecipePENNE BOLOGNESE & MEATBALLS
1/8 tspS&P MixrecipePENNE BOLOGNESE & MEATBALLS
6 ozPasta – Barilla, PennerecipePENNE BOLOGNESE & MEATBALLS
3 eachMeatballs – ChickenrecipeNOTE*
1/2 tbspgrated parmesanPENNE BOLOGNESE & MEATBALLS
8 piecesfresh basilleaves3/4″ piecestorn

1
Gently heat Bolognese in a saute pan over medium heat until it comes to a simmer, about 2 minutes.
2
Add Alfredo and bring to a simmer, about 1 minute. Season with S&P.
3
Continue cooking until thickened bubbles form, and sauce is slightly reduced, about 2 minutes.
4
Heat Penne in boiling salted water for 45-60 seconds, until heated through.
5
Drain well and add to the pan. Gently toss to coat the pasta evenly with the sauce.
6
Continue cooking to heat through, ensuring that the sauce does not over-reduce. Taste and adjust seasoning as needed.
7
Using a rubber spatula, transfer immediately to a warm bowl, pulling all the sauce from the pan into the bowl.
8
Place Meatballs around and on top of the pasta, as shown in the photo.
9
Garnish with parmesan and torn basil evenly distributed over the pasta.

*SERVICE | Place a ratio of 12 ea Meatballs to 1 cup pureed Roasted Garlic Tomato Sauce to 1 cup water into a metal hotel pan. Gently stir together well to evenly coat the meatballs. Cover the pan with plastic wrap, then foil, to seal tightly. Heat in a 325°F oven until it reaches an internal temperature of 165°F. Hot hold at 140°F. Monitor seasoning, temperature and integrity of Meatballs and Sauce every hour, and adjust accordingly.

Description

Serving Size

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