Dehydrate spaghetti Bolognese for backpacking.

This Backpacker Dehydrated Spaghetti Bolognese is lightweight, nutritious, and easy to prepare on the trail. When properly dehydrated and vacuum sealed, a homemade dehydrated backpacker meal can last quite a while. This Dehydrated Spaghetti Bolognese Rice will keep for 6-12 months if stored in a cool, dark place. Enjoy your backpacking adventure! 

Ingredients

• 1 pound ground beef or turkey
• 1 can (15 ounces) tomato sauce
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 2 cups cooked spaghetti

Directions

1. Cook the Bolognese: Brown the meat, then add the onion, garlic, tomato sauce, and seasoning. Simmer until fully cooked. Mix with cooked spaghetti.
2. Dehydrate: Spread the mixture on dehydrator trays and dehydrate at 135°F (57°C) until dry (8-10 hours).
3. Package: Store in vacuum-sealed bags or airtight containers. Label with the date and contents.

Packaging Tips

• Portion Control: Divide meals into single-serving portions (1 -1 1/2 cups) before dehydrating to make rehydration easier. 1 serving = 1/3 to 1/2 cup of dehydrated Spaghetti Bolognese.
• Vacuum Sealing: Use vacuum-sealed bags to keep meals fresh and compact.
• Labeling: Clearly label each package with the meal name and date of preparation.
• Rehydration Instructions: Include simple rehydration instructions on the package (e.g., “Add 1 cup boiling water, let sit for 10 minutes”).

Rehydration Instructions

1. Enjoy: Stir again before eating to ensure even rehydration.
2. Boil Water: Bring 1 cup of filtered water to a boil for each serving.
3. Add Stir-Fry: Pour the boiling water into the bag or container with the dehydrated Spaghetti Bolognese. You can add more boiled filtered water if you want a more watered-down consistency.
4. Stir and Cover: Stir well, then cover and let it sit for 10-15 minutes, or until fully rehydrated.