- 1/4 cup Extra Virgin Olive Oil
- 2 medium onions, chopped
- 4 ribs celery, chopped
- 7 gloves of garlic, finely chopped
- 2 pounds ground pork
- 1/2 tablespoon of hot chilli flakes (omit if you don’t like it spicy)
- 5 ounces pancetta
- One-6 ounce can tomato paste
- 1 cup dry white wine Salt and ground black pepper to taste
Preparation At Home
In a large pot, heat the olive oil over medium heat. Add the onions, celery and garlic and cook until the veggies are translucent, about 5 minutes. Add the pork and pancetta, increase the heat to high and brown the meat, stirring frequently. Add the tomato paste and wine, bring to a boil, then reducing the heat to low and simmer for 1.5 hours.
Dehydrating
Weigh your meal prior to dehydrating and made a note of this, factoring in
the container you used to measure it. Spread evenly on parchment paper
lined dehydrator trays and dehydrate for 10-12 hours until the rice and
lentils and thoroughly dry.
Rehydrating
When at camp, add the amount of fluid noted to rehydrate your meal. Stir and check periodically when cooking if it requires more water or seasoning such as salt and pepper. Enjoy!