Spaghetti with Meat Sauce
Jan. 22, 15
½ lb of Ground beef
½ cup of spaghetti sauce
½ of teaspoon of salt
½ of teaspoon of black pepper
2 garlic cloves crunched
2 tablespoon olive oil
Add 2 tablespoons olive oil to the cooking pot. When oil is hot add the ground beef and cook it
until it is brown in colour. Add the salt and black pepper, then add the sauce and the crunched
Boil water in another pot with a tablespoon of olive oil and dash of salt. Boil for 8 minutes and
then drain all the water. Add to the meat sauce and mix.
Spread on an oven tray and place it in the oven and set the temperature for 120° Celsius, and
leave it for 12 hours.
After 12 hours have passed, place the meal in a container. When ready for use, simply boil
approximately 2 cups of water, and mix it with the spaghetti. Continue mixing until the texture of
the pasta is soft enough for your liking.
Hints and Changes:
When testing out the pasta at home after it had been dehydrated, I realized that if I were to ever
do this again, there would be one major issue that I would change. First was that it wasn’t
necessary to dehydrate the actual spaghetti itself. As dehydrating the pasta would leave it in the
same state as when it was initially bought. This left meant that extra time was wasted cooking the
spaghetti. Although it did seem faster to rehydrate then it took to initially cook the spaghetti, it
would be all around faster to simply leave the pasta uncooked and simply boil it on the trip.