Recipes for the Boundary Waters and Quetico


Best Camp Spaghetti
thanks to Nancy Harris

Recipe Ingredients:

  • 1 - 2 lbs ground beef very lean
  • 1 jar prepared spaghetti sauce
  • Parmesan cheese
  • 8 oz dried spaghetti noodles
  • Spices as preferred

Cooking instructions:
At home: Cook the ground beef until browned. Drain and rinse all fat from the beef. Dry in oven or dehydrator. It will have the consistency of grape nuts when it is done.

Spread the sauce on a drying tray or cookie sheet prepared with cooking spray. Dry until the consistency of fruit leather.

Put the beef in one baggie, sauce in another, and parmesan cheese in a third. Since the seasoning of the sauce is "deflated" by the drying process add some dried oregano, fennel seed, basil into a fourth small bag. Finally, break the spaghetti in half and put it into a baggie.

At camp: Reconstitute the beef and sauce together in small amount of water. Continue to add water until beef is the proper consistency. Thin the sauce with more water until it is sauce like. Meanwhile cook the noodles and finally add the sauce to the noodles. Add spices to taste and sprinkle the final spaghetti with the parmesan.

I always take real (as opposed) to the powdered type of parmesan. It keeps well and adds great flavor to the spaghetti. This amount serves 2 to 3 people. Adjust quantities for larger groups.

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