Go Back

Canine Spaghetti

Canine Chef Cook Book
Prep Time 25 mins
Calories 156 kcal


  • 2 lbs Ground chuck or beef
  • 1 lb Pork ground
  • 3 tbsp Light olive oil
  • 2 Green peppers
  • 2 (14.5 oz.) Cans diced tomatoes
  • 2 tbsp Parsley
  • 1 tsp Basil
  • 1/2 tsp Rosemary
  • 1/4 tsp Turmeric
  • 1/4 tsp Sea salt
  • 1 1/2 tsp Egg shell ground
  • 2 (6 oz.) Cans tomato paste
  • 4 cups Water
  • 1 (16 oz.) Package spaghetti cooked
  • 1 (2.5 oz.) Can black olives


  • Brown meat in the olive oil in a large Dutch Oven or stock pot.
  • Finely chop olives and green peppers. I use a food processor so I also chop the diced tomatoes. Add to the pot.
  • Stir in the seasonings.
  • Combine the tomato paste and water. Stir into the pot.
  • Simmer covered until the green peppers are soft giving the flavors time to meld.
  • Cook the spaghetti just past the al dente point. Strain and rinse. Set aside.
  • Remove from heat and mix in the cooked spaghetti.


I cook batches at a time and freeze.  I've moved away from plastic so now I use the pint size wide mouth mason jars.  The wide mouth makes it easy to put the food in and take it out.  I leave an inch space at the top so they've never exploded in the freezer.