Backpacker's Spaghetti

Ingredients:

6 ounces dry spaghetti noodles
1/2 cup dried ground beef (dehydrated from fresh ground beef)
1 cup dried spaghetti sauce (dehydrated from your favorite sauce--jarred or homemade)
1 clove garlic, crushed and chopped (or 1 teaspoon garlic salt if preferred)
1 teaspoon dried oregano
2 Tablespoons parmesan cheese

At home:
(1) Brown well and drain one pound of fresh ground beef. Rinse in hot water to remove fat. Pat dry with paper towels. Spread ground beef in a single layer on a baking dish, place in 200 degree oven. Prop oven door open with an oven mitt or wooden spoon. Cook until meat is well dehydrated.

(2) Pour homemade or jarred spaghetti sauce on to baking dish. Dehydrate as you did the meat until a leather-like consistency.

In camp:
Mix beef, dried sauce, garlic and oregano with 2 cups of water and simmer for 30 minutes. Boil spaghetti in water, drain. Pour sauce over spaghetti, top with parmesan cheese. Eat and enjoy this trail-friendly comfort food.