Sunday, October 2, 2016

Beefed-Up Pasta Sauce

This is a great short-cut to awesome pasta sauce in the backcountry. We used jars of store-bought sauce (although if you have a favorite recipe, you can use your own!), threw them into a pot with some ground beef to cook and then dehydrated that. We also dehydrated some extra add-on vegetables (spinach, mushrooms, peas, and onions) to make it more interesting! Super easy prep at home and in the backcountry. The first time I made this I served it with Butternut Squash "Noodles." Basically I just grated raw butternut squash and dehydrated that, then rehydrated it plain by itself to serve the sauce over. It wasn't the best tasting thing, but it was a semi-OK accompaniment if you're interested in trying it. There are also kelp noodles you can find that might work well with this, but I haven't tried those yet. 



For 2 people

1 jar pasta sauce
3/4 lb. grass-fed ground beef

2 cups baby spinach
8 large mushrooms, sliced
1/2 bag frozen peas, thawed
1/2 onion, chopped small

Cook the ground beef in the pasta sauce in a sauce pan over medium heat on the stove until the meat is cooked through. Spread sauce & meat mixture on dehydrator trays and dry for 8-12 hours at 155 degrees F.

Spread the spinach, sliced mushrooms, thawed peas, and chopped onions on dehydrator trays and dry 8-10 hours. The normal vegetable setting is about 135 degrees F, but if you want to save time you can do it with the pasta sauce at 155, or do the pasta sauce at 135 (it will just take longer for the meat).

To rehydrate:

Throw it all in a pot, add water until just covered, and let it soak for as long as you have. When ready to cook, bring to a boil (you might have to add more water after soaking) and cook, stirring constantly for 5 minutes. Turn off heat, cover pot with lid and let sit for another 5-10 minutes. Open and enjoy!



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