Spaghetti with Meat Sauce

Amounts vary depending on how many servings.

Spaghettini (thinner than spaghetti so cooks faster)

1 can Hunts (or other) thick spaghetti sauce

1 or 2 chopped red and/or green peppers

1 large onion, chopped

1 or 2 tomatoes,

sliced handful of mushrooms,

sliced 1 pound lean ground beef

salt and pepper to taste

2 tbsp olive oil

grated parmesan

cheese

add anything else you like

Frying pan strainer Dehydrater 2 pots

At home, Dehdrate: Can of spaghetti sauce on fruit leather tray. Chopped peppers; tomoto slices, halves or quarters; chopped onion (its actually easier to buy dehdrated onion at the bulk food store - they really stink when dehydrating and should be done outside). Ground beef - fry and crumble, drain off fat, put it in a strainer and pour boiling water over to remove remaining fat. Put beef on cheesecloth on dehydrater shelf and dehydrate until gravel texture. Package: Seal dehydrated ground beef in plastic bag. Break up dehydrated spaghetti sauce into small pieces and place in plastic jar with air tight screw top. Add all vegetables and seal. In the field: The day you want spaghetti for dinner, fill the plastic jar containing sauce and veggies with water and reseal until dinner. Cooking: Pour sauce and veg in pot, add some more water and ground beef. Bring to boil and simmer until everything is rehydrated (15-20 minutes), salt and pepper to taste. Stif often. Add water as needed. In second pot boil water, add salt and olive oil, cook spaghetti until tender. Serve, sprinkle with parmesan cheese