Nutrition
| Per 100 g | Per 1 oz (28 g) | |
|---|---|---|
| Energy | 459 kcal | 130 kcal |
| Protein | 24.5 g | 6.9 g |
| Fat | 21.8 g | 6.2 g |
| saturated | 7.9 g | 2.3 g |
| Carbohydrate | 37.5 g | 10.6 g |
| sugars | 5.6 g | 1.6 g |
| Fibre | 3.9 g | 1.1 g |
| Sodium | 278 mg | 79 mg |
Estimated from the ingredients, for the finished dried product. Actual values vary with the produce you use and how far you dry it.
Ingredients
- 370 g pasta
- 1 1/2 cups minced beef
- 146 grams pasta sauce
- 146 grams vegetables (onion, green peppers, and mushrooms)
- Breadcrumbs, as needed
- Italian seasoning
- Parmesan cheese (dry)
- Oil or butter (optional)
Instructions
- Set your dehydrator temperature to 57 °C. Pre-cook the pasta and dehydrate for 4 hours. Also, dehydrate the spaghetti sauce on a different tray at the same temperature for 6 hours.
- Dice and saute the onions. Then dehydrate together with the green peppers and mushrooms at 57 °C for 5 hours.
- Then, cook the lean minced beef. Drain off the fat, mix with breadcrumbs, and Italian seasonings. Stir the mixture occasionally while dehydrating at 71 °C for 8 hours. Combine all in a plastic bag.
- In separate bags, store the dry parmesan cheese and oil or butter (if using).
- Boil about 3 cups of water and transfer into a bowl. Add in all the ingredients except oil and cheese.
- Mix and allow to sit in a cozy for 15 minutes until well-rehydrated. When the water is absorbed, add the cheese for improved texture and oil if you desire. Enjoy.
