Two-Mile High Bolognese

Shared by Katherine Phillips of Denver, CO

Katherine cooked and dehydrated this Bolognese recipe at home and served it over Penne pasta to eight hungry hikers at 10,980 feet in the Rockie Mountains.


  • 1 lb bulk Italian sausage
  • 1 lb boneless, skinless chicken thighs, cut into 1” chunks
  • ¼ cup olive oil

How to Make Bolognese:

Sauté sausage, chicken and onion in oil in a large sauté pan over medium-high heat until browned, 5-7 minutes. Drain off fat and transfer to a 4- to 6-qt. slow cooker.

  • ½ cup chopped onion
  • ½ cup chopped celery
  • ½ cup chopped carrot
  • 1 Tbsp chopped garlic

Mince onion, celery, carrot, and garlic in a food processor. Transfer to slow cooker.

  • ½ cup dry red wine
  • 1 can diced tomatoes in juice (28 oz.)
  • 1 cup low sodium chicken or beef broth
  • ¼ cup tomato paste
  • 2 Tbsp balsamic vinegar
  • 1 bay leaf
  • 1 tsp Kosher salt
  • 1 tsp dried oregano
  • 1 tsp fennel seeds
  • ½ tsp red pepper flakes

Add to slow cooker and mix well. Cook over low heat for 4 to 6 hours then uncover and cook on high for 1 hour to thicken.


Remove meat chunks and dry on separate dehydrator trays. Spread remaining mixture on dehydrator trays in thin layers and dehydrate until moisture is removed. Sauce will have a leather consistency, not brittle.

On the Trail:

To rehydrate, boil 1 quart of water and add dehydrated sauce. Heat until desired consistency. May need to add more water.

Add: ½ cup Mascarpone or cream cheese. Stir in until melted and warm.

For backpacking try powdered milk or pack in cream cheese.

Serve over cooked Penne (8-ounce package) and garnish with grated Parmesan cheese.

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