CampRecipes Classic Archive
This recipe is part of the CampRecipes Classic Recipe Archive. It was originally submitted to the CampRecipes community and is preserved as historical outdoor cooking content. Some formatting, ingredient wording, or cooking guidance may reflect the original submission.
Because these are preserved vintage recipes, they have not been reviewed for modern allergen labeling, nutrition accuracy, food-safety guidance, or current outdoor-cooking best practices. Please review the ingredients carefully, use safe food handling, and adapt the recipe as needed for your equipment, location, dietary needs, and current fire restrictions.
Original Date: 2008-11-08
Serves: 5-6
Prep Time: 1-30m
Difficulty: easy
Backpacking: No
Ingredients
- 1 lb cooked pasta (elbow)
- 1 lb ground chuck
- 1 can tomato sauce
- 1 can tomato puree
- 1 can tomato paste
- 1 green pepper diced
- 1 onion (large) diced
- 1 clove garlic diced
- Parmesan Cheese
Instructions
Cook pasta at home the night before going camping to make things easier.
At camp, brown meat and drain off grease; add the next 6 ingredients and simmer for 30 minutes.
Add pasta and serve – sprinkle with Parmesan Cheese
Looking for newer outdoor cooking ideas?
Browse the current CampRecipes collection for modern camping recipes, backpacking meals, Dutch oven recipes, foil packet meals, and campfire cooking ideas.