Drying temperature
68 °C
Trail Bolognese
Low-fat, robust bolognese for dehydrating; for pasta or mashed potato.
- Sauce
- Easy
- 4 servings
Drying time
10–16 h
Dry weight
85 g/serv.
Rehydration water
330 ml/serv.
Soak time
18 min
Calories
280 kcal/serv.
Ingredients
Sauce
- 500 gbeef mince · ideally 5–7 % fat
- 1 pcsonion · very finely diced
- 2 pcscarrots · finely grated
- 1 stalkcelery · finely diced
- 2 clovesgarlic · finely chopped
- 800 gchopped tomatoes
- 100 gtomato purée
- 1 tbspsoy sauce
- 2 tsporegano
- 1 tspbasil
- 1 tspsalt · to taste
- 0.5 tspblack pepper
For the trail
- 15 gParmesan · per portion, packed separately (optional)
- 10 mlolive oil · per portion, separately (optional)
Method
At home
- Brown the mince without oil in a non-stick pan until finely crumbled. · 10 min
- Pour off all the rendered fat completely. Add the vegetables and garlic and sweat until soft. · 8 min
- Briefly toast the tomato purée, add the tomatoes and spices and reduce uncovered until very thick. · 45 min
Dehydrate
- Spread the sauce 3–5 mm thin onto drying mats. · 5 min
- Dehydrate at 68 °C, break into pieces after a few hours and swap the trays. · 720 min
- Dry until hard right through, leave to cool and break up into coarse granules. · 10 min
On the trail
- Per portion, pour boiling water over the sauce and side and stir thoroughly. · 2 min
- Leave to stand, insulated, for 15–20 minutes; stir again halfway through. · 18 min
- Stir in the Parmesan and oil only at the very end. · 1 min
At home: Use only very lean mince. Pour off all the fat that renders out completely.
On the trail: Start with 300 ml boiling water, check after 10 minutes and top up if needed.
Storage: Dry completely, vacuum-seal and keep chilled or frozen until the trip.
Side: 120–150 g pre-cooked, dehydrated pasta or 100–130 g instant mashed potato per portion
For 4 servings, only 340 g go into your pack.
In the app: scale servings & take it offline →