(Recipe) Dutch Oven BBQ Bolognese Sauce

Instructions

1. Prepare the BBQ

Preheat your BBQ for indirect cooking at approximately 120-140°C (250-285°F). Place the Dutch oven directly on the grill grate.

2. Brown the Meat

Add the ground meat to the Dutch oven and cook until deeply browned. This step creates the foundation of flavour, so don’t rush it.

Remove the meat and set aside, leaving the rendered fat in the Dutch oven.

3. Cook the Vegetables

Add the onions and garlic to the Dutch oven and cook until soft and golden, about 8 minutes.

Add the carrots and celery and continue cooking for another 8 minutes, stirring occasionally.

4. Build the Base

Add the tomato paste and cook for 2-3 minutes.

Stir in the sugar and cook for another 5 minutes. This helps balance the acidity of the tomatoes.

Add the dried herbs and cook for 1 minute until fragrant.

5. Add the Liquids

Dissolve the beef stock cubes in 500 ml of boiling water.

Pour the stock into the Dutch oven along with the chopped tomatoes, passata, and milk.

Return the browned meat to the pot and stir well.

6. Slow Cook

Cover the Dutch oven with its lid and cook on the BBQ for at least 4 hours, preferably 6-8 hours.

Stir every hour and add a little water if the sauce becomes too thick.

The longer it cooks, the richer and deeper the flavour becomes.

7. Finish

Stir in the grated aged cheese during the final 15 minutes of cooking.

Taste and adjust seasoning if needed.

Serving Suggestions

Serve with your favourite pasta and extra grated cheese.

Like many slow-cooked dishes, this Bolognese is even better the next day, making it perfect for meal prep. Leftovers freeze beautifully and can be stored for up to three months.

BBQ Tip

For an extra layer of flavour, add a small chunk of oak, cherry, or hickory wood to the charcoal during the first couple of hours of cooking. The gentle smoke pairs beautifully with the rich tomato and meat sauce.