Beef Ragout with Penne

DAY PRIOR TO SERVICE:

1. Pull dinner rolls from freezer to dry storage.

DAY OF SERVICE:

1. Place dinner rolls, bagged, in warmer to heat.
2. Prepare Penne Pasta according to recipe. Hot hold, covered, until needed.

Hold at 135°F or above.

3. Using the steam jacket kettle, prepare the seasoned ground beef according to the recipe. Next, add the Italian herb blend, tomato sauce, salsa, water, tomato paste, paprika, onion powder, chili powder, cumin, and black pepper. Bring to a boil and immediately reduce to simmer.
4. Simmer beef ragout for 10 minutes. This step is important for flavor development.

Cook to 135°F or higher.

5. While beef is simmering, place dinner rolls on sheet pans and spray with butter pan spray, giving the rolls a nice shine. Sprinkle rolls with granulated garlic to create a delicious garlic-butter dinner roll.
6. Place rolls in 2-inch hotel pans. Hold, covered, in warmers for service.
7. Once beef ragout has simmer, add the cooked Penne Pasta and gently stir to combine. Take care not to break up pasta.
8. Divide evenly into sprayed 2" hotel pans. Top each pan with 3 1/2 cups shredded mozzarella. Finish by sprinkling with dried parsley.
9. Place pans, covered, in hot holding cabinets, allowing cheese to melt. Hot hold for service.

Hold at 135°F or above.

10. For service: Use a 6-ounce spoodle to portion 3/4 cups of Beef Ragout with Penne directly onto tray. Serve with warmed 1oz. WG dinner roll.

This entree holds well, covered for service, and does not need to be batch cooked.