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Sunday Sauce – Smoked Bolognese

Sunday Sauce – Smoked Bolognese

Sunday sauce, upgraded. Bear Mountain ambassador Frank Campanella takes tradition to the smoker with this rich, smoky Bolognese that’s pure comfort in a bowl. Slow, savory, and kissed with wood-fired flavor—this is Sunday done right.

Prep

20 minutes

Cook time

5 hours

Serves

6-8

Steps

  1. Add olive oil, minced garlic, carrots, onions, and celery to a large enameled cast iron pot and simmer over medium hear for about 15-20 minutes until most of the moisture is sweated out of the veggies. Deglaze the pot with red wine then add in your meats. 
  2. Add in your tomato paste as well as the San Marzano tomatoes and basil leaves. Continue to simmer over low heat while you combine the ground beef and sausage together and form into an oblong shape then place the meat on a wire cooling rack. 
  3. Preheat your pellet grill to 250°F and place your cast iron pot into your pellet grill then place the rack holding the meat on top of the pot so that as the meat cooks the drippings fall into the pot. Cook for 2-3 hours or until the meat is about 145°F internal. Once cooked, crumble the meat into the pot, you may crumble as chunky or as fine as you like. Continue cooking for about another 1-2 hours at 300°F stirring occasionally. 
  4. About 10 minutes before the sauce is done, turn off the heat and remove the neck bone and shred and meat left. Add heavy cream and the al dente pasta. Stir to combine, cover and let sit for about 30 minutes to allow the pasta to absorb the sauce. 
  5. Add parmesan, salt and pepper as needed before serving.

Ingredients:

  • 1lb. ground beef
  • 1lb. Italian sausage
  • ¼ cup olive oil – add Calabrian chili or crushed red pepper if desired
  • Smoked pork neck – any leftover cuts like shanks, marrow bones, or hocks
  • 1 yellow onion
  • ½ cup baby carrots
  • 2-3 stalks of celery
  • 20 cloves of garlic - minced
  • 2 cups red wine
  • 2 TBSP tomato paste
  • 2 – 28oz. cans San Marzano whole tomatoes
  • 10-12 basil leaves
  • ¼ cup grated parmesan 
  • ½ cup heavy cream
  • 1lb. rigatoni pasta – cooked al dente
  • Salt and pepper to taste
  • Bear Mountain BBQ Woods - Tailgating BBQ pellets

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Sunday Sauce – Smoked Bolognese

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