Canine Spaghetti

My dogs can eat almost anything I make for human consumption because I know what ingredients are considered safe or toxic. Honestly I can't even remember the last time I bought onions although I do still buy scallions for my fried rice. Both Kirby and Kenzie love spaghetti so I wanted to tweak my recipe to make it completely dog friendly.

Canine Spaghetti with Supergreens Pasta

Sometimes I make it with regular pasta but, more and more, I find myself making it with Ronzini SuperGreens pasta which contains spinach, zuchini, brocolli, parsley and kale. It only comes in a 12 oz package but that just means a little more meat and sauce in a serving.

Ronzoni SuperGreens Pasta

My warning would be once it's stored in the glass jars it kinda looks like worms from a science project. Eeek but the dogs don't seem to mind. Also, since dogs can't twirl the spaghetti on a fork be sure to break it into three pieces before cooking it.

Dogs can safely eat red tomatoes. It's the leaves, stems and green tomatoes that are toxic. You must read the labels when purchasing canned tomato products to ensure you are getting nothing extra like onion, etc.  I can get Simply Organic at Kroger but Muir Glen is a good product with nothing added - diced tomatoes and tomato paste.

This does make a lot so I highly recommend a Dutch Oven. In fact my Dutch Oven and crock pot are workhorses in my kitchen. When the freezer starts looking low I'll have two batches going at the same time not to mention the stocks and broths I make on a regular basis.


Canine Spaghetti

A little Italy for Fido

Yields: 22-24 cups
Prep Time: 25 minutes
Cook Time: 6-8 hours

Nutrition facts: 156 calories, Total fat: 5.1g or 7% (1.2g saturated fat, 0.0g trans fat)


  • 2 lb. ground chuck or beef
  • 1 lb. ground pork
  • 3 tablespoons light olive oil
  • 2 large green peppers
  • 2 (14.5 oz.) cans diced tomatoes
  • 1 (2.5 oz.) can black olives
  • 2 tablespoons parsley
  • 1 teaspoon basil
  • 1 teaspoon garlic powder
  • ½ teaspoon rosemary
  • ¼ teaspoon turmeric
  • ¼ teaspoon sea salt
  • 1 ½ teaspoons ground egg shell
  • 2 (6 oz.) cans tomato paste
  • 4 cups water
  • 1 (16 oz.) package spaghetti, cooked


  1. Brown meat in the olive oil in a large Dutch Oven or stock pot.
  2. Finely chop olives and green peppers. I use a food processor so I also chop the diced tomatoes. Add to the pot.
  3. Stir in the seasonings.
  4. Combine the tomato paste and water. Stir into the pot.
  5. Simmer covered until the green peppers are soft giving the flavors time to meld.
  6. Cook the spaghetti just past the al dente point. Strain and rinse. Set aside.
  7. 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. Kirby eats just under a cupful while Kenzie eats slightly more than 1/2 cup.  Two jars equal two days at our house.

Ground chuck and pork
Chopped green peppers, olives and tomatoes
spaghetti sauce
tomato paste and water
Spaghetti sauce
spaghetti ready to freeze
Taste Tester #1
Taste Tester #2