ROBUST BOLOGNESE

Made With:

Beverages

V8® 100% Vegetable Juice

The original V8 juice! This uniquely satisfying blend of eight vegetable juices is vitamin-rich and helps your patrons get 2 servings* of vegetables in every nutritious 8-ounce serving for a balanced lifestyle.

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Tip

Amount of penne pasta needed for this recipe is 6 lbs.

Nutrition Facts
Serving Size
1 SERVINGN (2 CUP PASTA + 1 CUP SAUCE)
Amount Per Serving
Calories 811
% Daily Value
Total Fat 35.2g
54%
Saturated Fat 11.2g
56%
Cholesterol 109mg
36%
Sodium 949mg
40%
Total Carbohydrate 78.7g
26%
Dietary Fiber 7.3g
29%
Protein 42.3g
85%
Vitamin A 226%
Vitamin C 144%
Calcium 19%
Iron 25%
Total Time

145 min.

Serving & Size

1 SERVINGN (2 CUP PASTA + 1 CUP SAUCE)

Yields

A meaty pasta dish that still delivers the serving of vegetables you need. A new take on a classic pasta sauce for a delicious meal.

Nutrition Facts

Nutrition Facts
Serving Size
1 SERVINGN (2 CUP PASTA + 1 CUP SAUCE)
Amount Per Serving
Calories 811
% Daily Value
Total Fat 35.2g
54%
Saturated Fat 11.2g
56%
Cholesterol 109mg
36%
Sodium 949mg
40%
Total Carbohydrate 78.7g
26%
Dietary Fiber 7.3g
29%
Protein 42.3g
85%
Vitamin A 226%
Vitamin C 144%
Calcium 19%
Iron 25%

estimate your profit

Step 1
Profit Per Serving
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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
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Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day
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Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
olive oil, divided 0 1/2  cups
Spanish onion, minced 5 lb. qt.
carrot, peeled, diced 40 oz. qt.
garlic, peeled, chopped 0 1/4  cups
crushed red pepper, flakes tsp.
1. In large rondo heat 1/3 cup oil. Add onion and carrots and sauté 10-12 minutes or until glazed. Add garlic and red pepper flakes and cook 2-3 minutes. Remove vegetables from pan and reserve.
Weight Measure
80% lean ground beef 4 lb.
ground pork 4 lb.
Made With:

Beverages

V8® 100% Vegetable Juice

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V8® 100% Vegetable Juice 1 1/2  gallons
tomato paste cups
fresh parsley, chopped cups
fresh basil leaves, shredded cups
salt
2. Heat remaining oil in the same rondo. Add beef and pork and cook until brown and crumbly, drain mixture to remove excess fat. Add to drained meat mixture reserved onion mixture, V-8 juice and tomato paste and bring to a boil. Reduce heat and simmer sauce 1-1 ½ hours or until rich and thick.
3. Add herbs and season to taste.
Weight Measure
cooked penne pasta, drained 10 lb. 40  cups
Parmesan cheese, grated 5 oz. 1 1/2  cups
4. Toss hot pasta with 3 quarts of hot sauce. When ready to serve top each serving with ½ cup sauce and sprinkle with 1 Tbsp. Parmesan cheese.
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