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Beefy Italian Dunkers
RecipeBeef Cuts
Beefy Italian Dunkers
Thick Italian ground beef sauce served with crispy cheese toasts for dunking.
Yield: 100 servings
1. Place ground beef in steam kettle. Cook beef until no longer pink, using kettle whip to break beef up into 1/4 to 1/2 inch crumbles. Turn off heat.

2. Thoroughly drain fat from beef by pulling whip through beef in circular motion and then zig-zag-stir through all sections of beef.
Ground Beef (IMPS/NAMP 136)10 pounds
3. Add enough water just to cover beef. Stir by pulling whip through beef in circular motion and then zig-zag-stir through all sections of beef. Thoroughly drain fat and liquid from beef, repeating zig-zag-stir procedure.
Hot water1 gallon
4. Add tomatoes, tomato paste, onions, beef base, garlic powder, brown sugar, chili powder, oregano, parsley, basil, salt and white pepper; mix well. Bring to a boil. Reduce heat; simmer 1 hour, stirring frequently.
Canned crushed tomatoes2 no. 10 cans
Tomato paste2 1/2 quarts
Dehydrated minced onion1 cup
Low-sodium beef base1/3 cup
Garlic powder1/4 cup
Brown sugar1/4 cup
Chili powder3 tablespoons
Dried oregano3 tablespoons
Dried parsley flakes3 tablespoons
Dried basil2 tablespoons
Salt1 tablespoon
Ground white pepper1 tablespoon
5. For each serving: Sprinkle each bread slice with 1 ounce cheese. Bake until cheese melts and begins to brown. Serve with 1/2 cup (#8 ladle) beef mixture.

NOTE: French bread slices, bread sticks or crispy potato wedges may be substituted for Italian bread.
Italian bread100 slices
Part skim mozzarella cheese, sliced6 1/2 pounds

Nutrition information per serving: 306 calories; 14 g fat(6 g saturated fat; 3 g monounsaturated fat); 45 mg cholesterol; 706 mg sodium; 24 g carbohydrate; 2.7 g fiber; 23 g protein; 4.6 mg niacin; 0.2 mg vitamin B6; 1.0 mg vitamin B12; 2.9 mg iron; 15.6 mg selenium; 2.5 mg zinc; 34.6 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B12 and selenium; and a good source of fiber, vitamin B6, iron and zinc
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