Spaghetti Bolognese


A family favourite. Might not be as good as your nonna’s but after a day of hiking it’ll taste just as good. Cook it all up at home. Dehydrate. Rehydrate on the trail.

  • 2 cups spaghetti, broken into small lengths
  • olive oil
  • 1 garlic clove, minced
  • 250g beef mince
  • 1/2 400g tin of diced tomatoes
  • 1 tbsp of tomato paste
  • 1 small capsicum, roughly chopped
  • 1 carrot, roughly chopped
  • 1 celery stick, roughly chopped
  • 1/2 tbsp dried basil
  • 1/2 tbsp dried oregano
  • salt and pepper to taste

Cook the spaghetti and set aside.
Chuck the capsicum, carrot and celery in a blender until finely chopped.
Heat a drizzle of oil in a pan over medium heat.
Fry the garlic until golden.
Throw in the beef mince and cook until brown.
Add the tomatoes, tomato paste, vegetables and herbs.
Bring to the boil and simmer on low for 45 minutes.
Add the cooked pasta. If still holding liquid cook for a bit longer.
Take off the heat and set aside to cool.

To dehydrate

Put some baking paper on your trays and spread the spaghetti and sauce mix over the paper. Set the temp to 65C and dehydrate until the mixture is completely dry, usually about 10 hours.

To rehydrate

To prepare the mix on the trail.
Throw it in a pot with 2 cups of water and give it a stir.
Bring the mixture to the boil for a couple of minutes
Take it off the heat and let it sit for 15 minutes or so… then tuck in!


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