The following recipe for Dutch oven spaghetti with beef is from reader Arden K. It uses dried spaghetti, and there is no need to boil it, in advance.
- 1 pound of lean or extra-lean ground beef
- 1 small onion, chopped
- 1 medium green pepper, chopped
- 2 cloves of garlic (or less, to taste), minced
- 1-1/2 cups water
- 1 can (8 ounces) tomato sauce
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 tablespoon chili powder (or less, to taste)
- 1 tablespoon grape jelly (optional)
- 1/2 teaspoon salt (or less, to taste, and to suit your diet)
- 6 ounces uncooked thin spaghetti, halved
- In a Dutch oven, cook beef, onion, green pepper, and garlic over medium heat, As you do so, crumble the beef.
- Cook and stir often until the beef is browned through and the vegetables get tender (about 8-to-10 minutes), then drain.
- Add the water, tomato sauce, canned tomatoes (undrained), grape jelly, chili powder, and salt.
- Bring to a boil.
- Break the dried spaghetti stalks in half, and mix them in.
- Reduce the heat to a simmer. Stir, to make sure that all of the spaghetti gets submerged. Then continue to simmer it with the dutch oven covered, until the spaghetti is tender — about 8 minutes.
- Drain any excess water.
Serve immediately. But this can be simmered a bit longer, if you need to match the serving time of any other dish(es) for your meal.
This can be stored in a separate Pyrex or plastic dish in a refrigerator overnight, for leftovers. But do not store it in your dutch oven, or it will rust.
Do you have a favorite recipe that would be of interest to SurvivalBlog readers? In this weekly recipe column, we place emphasis on recipes that use long term storage foods, recipes for wild game, dutch oven and slow cooker recipes, and any that use home garden produce. If you have any favorite recipes, then please send them via e-mail. Thanks!