Learn about Conagra’s response to COVID-19 HERE

MEMPHIS BARBECUE SPAGHETTI
MEMPHIS BARBECUE SPAGHETTI
MEMPHIS BARBECUE SPAGHETTI
MEMPHIS BARBECUE SPAGHETTI

MEMPHIS BARBECUE SPAGHETTI

Yield
24 portions
Portion Size
2 cups
Ingredients: Measure:
Spaghetti, dry
4 lbs
Olive oil
3 tbsp
1 gal
Barbecue sauce
1 quart
Beef brisket, cooked, chopped
5-1/4 lbs
Goat cheese, crumbled
1 lb

Directions

  1. Cook spaghetti in a stockpot full of boiling water for 10 minutes, or until it is al dente.

  2. Drain the water; toss the spaghetti with olive oil. Portion into 8-ounce servings.

  3. Combine Angela Mia® Spaghetti Sauce, barbecue sauce and beef brisket in a stockpot.

  4. Cook over medium heat for 15 minutes, or until internal temperature reaches 165°F. Hold hot for service.

  5. To make ONE PORTION: Drop 8-ounce cooked pasta into boiling water for 2 to 3 minutes, or until pasta is hot; drain.

  6. Transfer pasta to a serving bowl. Top with 1 cup Memphis barbecue sauce and 1 tablespoon goat cheese.

  7. CHEF'S NOTE: Use Angela Mia® No Salt Added Spaghetti Sauce to reduce the sodium.

View Nutrition Information