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Dehydrated Spaghetti Sauce
I use Traditional Ragu sauce, I’ve found that since it doesn’t have chunks, it dries
and reconstitutes much easier.
I spray the plastic inserts with oil to keep them from staining. I then dry the sauce
until it feels like dried out leather. I then place it in the freezer for a few weeks to
harden. Then I pulverize it to powder in a blender. I have found the blender does a
better job than the food processor.
This can then be stored in the freezer for months and 6 to 8 weeks at room
temperature.
I use Traditional Ragu sauce, I’ve found that since it doesn’t have chunks, it dries
and reconstitutes much easier.
I spray the plastic inserts with oil to keep them from staining. I then dry the sauce
until it feels like dried out leather. I then place it in the freezer for a few weeks to
harden. Then I pulverize it to powder in a blender. I have found the blender does a
better job than the food processor.
This can then be stored in the freezer for months and 6 to 8 weeks at room
temperature.