1 lb ground beef
1 medium size onion, diced
3 cloves garlic, minced
Add and cook until soft:
1 red bell pepper, diced
1 jar spaghetti sauce
1 small can tomato paste
1 large can diced tomatos
2 teaspoons Italian seasoning herbs
couple of drops of tabasco sauce-go lightly, it can spice up in a hurry!
1 cup dry red wine
2 tablespoons sugar
1/4 cup worcestrire sauce
salt and pepper
Simmer and adjust seasonings to taste, adding a little more worchestire, wine
or tabasco as you see fit.
Cook spaghetti noodles al dente. I use the Barilla "Plus" because of the higher
protein content. Allow 1 cup cooked noodles and 3/4 cup sauce per serving.Break
up the noodles-they'll dehydrate better and pack better that way.
Dehydrate on trays lined with parchment paper at 145 degrees until dry. Be sure
to scrape the dried sauce into the bag.
Looks terrible but tastes amazing when rehydrated and served with parmesan cheese.
Buy the shelf stable parmesan in the smallest container, or fresh if you are camping
in a cold climate.
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