Spaghetti and homemade meat sauce

Ingredients:

  • 2 quarts canned tomatoes
  • 1 pound hot Italian sausage
  • 1 large onion
  • 3 cloves garlic
  • ¼ tsp. thyme
  • ¼ tsp. oregano
  • ¼ tsp. cilantro
  • ¼ tsp. parsley
  • ¼ tsp. basil
  • 1 tsp. salt
  • Dash nutmeg
  • 1 tsp. pepper
  • 1 cup zucchini (chopped)
  • ½ pound mushrooms
  • Handful spinach

Directions:

  1. In a large skillet, cook onion until tender.
  2. Add garlic. Cook for 2 minutes.
  3. Add sausage. Cook until no longer pink.
  4. Add remaining ingredients (except spinach). Cook until thickened. (about an hour)
  5. Add spinach after 45 minutes.
  6. Add to spaghetti.

Dehydrate:

     Spread on covered dehydrator trays and dehydrate for 51/2 hours at 145 degrees.

Yield: 3 ounces per serving

Rehydrate:

     Cover with water just above level of food in pot, boil, stir, and serve.

Freezer bag cooking:

  1. Add 1 cup hot water to the pasta.
  2. Let sit in cozy for 15 – 20 minutes. (Check after 10 minutes to see if more water is needed.)
  3. Stir.

Serving Suggestion:  Serve with parmesan and garlic croutons.