One Skillet Camp Spaghetti

Ingredients

• 12 oz / 340.2 g Tomato paste, for the skillet
• 1 can (14.5 oz / 411 g) Diced tomatoes
• 3 cloves / 9 g Garlic, for the skillet
• 1/2 medium / 55 g Onion, half a medium
• 1 lb / 453.6 g Ground beef, 90% lean, for the skillet
• 1 Tbsp / 4.5 g Dried basil, for the skillet
• 1/2 tsp / 0.9 g Crushed red pepper flakes
• 1 tsp / 6 g Salt
• 1/2 tsp / 1.15 g Black pepper
• 16 oz / 453.6 g Spaghetti, broken in half
• 1 cup / 237 g Water, for the skillet
• not weighed Leftover bacon grease
• optional, 1/2 cup Parmesan, for the top

Method

1. Prep at home: Chop half a medium onion. The post says 1/2 medium onion. A USDA medium onion is 110 g, so half is 55 g. Mince 3 cloves of garlic, 9 g. Pack 1 pound of 90% lean ground beef in the cooler. The post said the beef was 90% lean. A pound is 453.6 g. Stir the dried basil, the crushed red pepper flakes, the salt, and the black pepper into a bag. The post said 1 tablespoon of basil and did not say fresh or dried. It sits with the dry spices, so this card uses dried basil, 4.5 g. The salt is 1 teaspoon, 6 g. The pepper is 1/2 teaspoon, 1.15 g. The red pepper flakes are 1/2 teaspoon, 0.9 g. Break 16 oz of spaghetti in half, 453.6 g, and bag it dry. Pack 12 oz of tomato paste, 340.2 g, and one 14.5 oz can of diced tomatoes, 411 g. The cup of water can be camp water.
2. At camp: Set a large skillet with a lid on the camp stove, or on a grate over the fire. The post used a well-seasoned cast-iron skillet and said tomatoes are hard on a skillet that is not well seasoned. Warm the leftover bacon grease if you have it. The post does not weigh that grease, so it is not in the count. Cook the onion until it is translucent. Add the beef and cook it until it is cooked through lightly. The post does not say to pour the fat off.
3. At camp: Stir the tomato paste, the diced tomatoes, the garlic, the dried basil, the salt, the black pepper, and the red pepper flakes together. Set the dry spaghetti on the beef. Pour the sauce and 1 cup of water, 237 g, over the noodles. Cover the skillet.
4. At camp: Cook on low to medium. Stir every 10 minutes so the meat does not burn, until the noodles are cooked through. The post did three 10-minute stretches and said to keep going in 10-minute turns until the pasta is done. It does not give a coal count. The post lists 1/2 cup of grated parmesan as optional and says a little on top. This card leaves that cheese out of the count. Add it at the bowl if you want it. The post did not give a yield. Six bowls is the cut used here. Leftovers keep covered in the fridge for a few days. Reheat until the beef is hot in the center.

Nutrition

Kitchen estimate only, not lab-verified. Counted as 1 of 6 bowls. The post did not give a yield. Six bowls is the cut used here. The tomato paste, the diced tomatoes, the garlic, the onion, the beef, the dried basil, the red pepper flakes, the salt, the black pepper, the spaghetti, and the water are in the count. Leftover bacon grease is not weighed, so it is not in the count. Parmesan is optional, so it is not in the count. The paste is 12 oz, 340.2 g, unsalted. The tomatoes are a 14.5 oz can, 411 g, undrained. The garlic is 3 cloves, 9 g. The onion is half a USDA medium onion, 55 g. The beef is 1 lb, 453.6 g, raw 90% lean. The post does not say to pour the fat off, so the raw weight stays. The basil is 1 tablespoon dried, 4.5 g. The post did not say fresh or dried. The red pepper flakes are 1/2 teaspoon, 0.9 g. The salt is 1 teaspoon of table salt, 6 g. The black pepper is 1/2 teaspoon ground, 1.15 g. The spaghetti is 16 oz dry, 453.6 g. The water is 1 cup, 237 g. Added sugars are 0. The card did not list a sweetener. About 11 g of sugars per bowl sit in the tomato paste, the diced tomatoes, the onion, the pasta, and the basil. The salt, the diced tomatoes, the beef, and the tomato paste are the salty parts. One bowl is 555 mg sodium.

Guest diet / allergy swaps

Short kitchen notes for guests. A fuller gluten-free or dairy-free ingredient list, when we have one, is in the panels below.

• Dairy-free

  The written skillet does not call for milk or cream. The dairy is the optional parmesan on top. Leave it off. Read the tomato paste. A flavored paste can list milk. The beef, the tomatoes, and the spaghetti stay. This is a kitchen note, not a dairy-free certification.

  • United States: Leave the parmesan off. Read the tomato paste for milk.
  • United Kingdom: The same note. The cheese on top is the dairy. Check the tomato paste.

• Gluten-free style

  The wheat is the 16 oz of spaghetti. Use 16 oz of pasta whose package does not list wheat, at the same 453.6 g, broken the same way. The beef and the tomatoes stay. Parmesan, if you add it, can be a wheat issue on some graters' labels. Read the cheese. This is a kitchen note, not a gluten-free certification.

  • United States: Pasta whose package does not list wheat, at the same 16 oz. Read the parmesan if you add it.
  • United Kingdom: Pasta marked gluten free. Read the parmesan if you add it.

• No beef

  This skillet is built on 90% lean ground beef. It is not written for another meat. A different crumble would be a different pot.

  • United States: This skillet is 90% lean ground beef. It is not written for another meat.
  • United Kingdom: The same note. This is a beef pot.