MEMPHIS BARBECUE SPAGHETTI
- 24 portions
- Portion Size
- 2 cups
Beef brisket, cooked, chopped
Goat cheese, crumbled
Cook spaghetti in a stockpot full of boiling water for 10 minutes, or until it is al dente.
Drain the water; toss the spaghetti with olive oil. Portion into 8-ounce servings.
Combine Angela Mia® Spaghetti Sauce, barbecue sauce and beef brisket in a stockpot.
Cook over medium heat for 15 minutes, or until internal temperature reaches 165°F. Hold hot for service.
To make ONE PORTION: Drop 8-ounce cooked pasta into boiling water for 2 to 3 minutes, or until pasta is hot; drain.
Transfer pasta to a serving bowl. Top with 1 cup Memphis barbecue sauce and 1 tablespoon goat cheese.
CHEF'S NOTE: Use Angela Mia® No Salt Added Spaghetti Sauce to reduce the sodium.
|Amount per serving||% Daily Value|
|Total Fat||27 g||41%|
|Polyunsaturated Fat||2 g||8%|
|Saturated Fat||11 g||56%|
|Dietary Fiber||9 g||35%|
|Vitamin C||8 mg||13%|
|Vitamin A||677 iu||14%|
Percent Daily Values are based on a 2,000 calorie diet