Start by dehydrating the ground beef and pasta sauce. My food dehydrator is ancient but this Cosori Food Dehydrator is a similar model with great reviews. Dehydrate the beef at 145°F for 4 to 6 hours until it is completely dry. The sauce should be dehydrated at 135°F for 6 - 8 hours on a solid tray.  Dehydrating times may vary depending on your dehydrator model as well as the moisture and humidity.

Store the dehydrated ground beef in a large freezer bag for up to six months. We put ours in the freezer for added longevity.

Peel the dehydrated sauce off of the tray, tear it into strips and store in a freezer bag.

To cook the spaghetti start by adding 1/2 cup fresh water to the beef and allow it to rehydrate for at least 30 minutes.

Place the spaghetti noodles in a pot of water and cook them as directed. Do not drain the excess water.

Place the beef in a pan, add another 1/2 cup of water and cook until heated through and no longer "crunchy". This can take at least 15 minutes and more water may be needed as you heat the beef.

Next add the dehydrated sauce, broken into pieces, to the noodles. Stir until well combined.

Remove any pieces of sauce that did not rehydrate.

Add rehydrated beef to the pot and combine well. Serve with dried parmesan cheese if desired.