Dad's Firehouse Rigatoni

Contributed By: Live. Life. Simple.

This recipe yields 2 Medium Trays of sauce*

Directions:

1. This can be freeze dried as individual ingredients or freeze dry sauce and noodles separate
2. Cook Rigatoni noodles while you dice the stew beef/ meatballs and Italian sausage.  Keep in mind that smaller chunks (½” or less) will rehydrate better and faster
3. Brown meat and transfer to a paper towel lined tray.  For longer food storage, remove as much excess oils as possible. Set aside
4. For the sauce add 1 can diced or whole tomatoes, 2 cans tomato sauce, 1 can tomato paste, tomato juice.  Stir and simmer at lowest setting
5. Dice the bell pepper and onion and add to sauce along with cooked meats and sliced mushrooms
6. Stir and simmer on lowest setting for 2-3 hours, stirring every 15-20 minutes
7. Drain noodles and add to a pre cut parchment lined pan
8. Add sauce evenly over parchment lined trays and add tray dividers in the 10 portion setting
9. Prefreeze if possible and Freeze dry
10. Store Appropriately (See Tips and Tricks for storage help)

Cycle Time: 

31 hours 4 minutes

Rehydration:

For a meal in a jar/meal in a bag portion for 2:

Add 2 cups freeze dried noodles and 2 divider squares of sauce to a jar or bag along with 2 cups of boiling water.  Let sit for 10 minutes, stirring several times during

* Extra Large Tray = 15 Cups/Tray   Large Tray = 8 Cups/tray   Medium = 6 Cups/Tray   Small = 4 Cups/Tray 

Cycle times & rehydration for reference only. Your results may vary.