Recipes

(Recipe) Dutch Oven BBQ Bolognese Sauce

12
jun

Whenever friends or family ask for my go-to comfort food recipe, this is always the one I share. Rich, hearty, and full of flavour, this slow-cooked Bolognese has become a staple in my kitchen. While it’s traditionally made on the stovetop, I love preparing it outdoors in a Dutch oven on the BBQ, where it develops an incredible depth of flavour and a subtle smoky character.

The secret is patience. The longer it gently simmers, the richer and more delicious it becomes. It’s the perfect recipe to make on a relaxed weekend, and somehow it always tastes even better the next day.

If you’re looking for a crowd-pleasing family meal, this is my absolute favourite way to make Bolognese sauce.

From Melissa’s Kitchen
While I normally work behind the scenes designing newsletters and creating content for Dutch Health Store, this week I’m sharing one of my all-time favourite recipes. This Dutch Oven BBQ Bolognese is a dish I make again and again, especially on slow weekends when there’s time to let it simmer for hours. Enjoy!

(Recipe) Dutch Oven BBQ Bolognese Sauce

Ingredients

750 g mixed ground beef and pork
5 onions, finely diced
1½ bulbs garlic, finely minced
½ bunch celery, finely diced
5 carrots, finely diced
2 small cans tomato paste (65 g each)
2 tbsp sugar
2 tbsp dried herbs (thyme, oregano, rosemary)
4 beef stock cubes
500 ml boiling water
2 cans chopped tomatoes (400 g each)
500 g passata
500 ml whole milk, room temperature
100 g aged cheese, finely grated (plus extra for serving)

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.