Prep Time 10 mins Cook Time 30 mins Total Time 40 mins
Learn how to make a traditional Bolognese sauce cooked over hot embers and smoked with applewood chips for a sweet and smoky taste that will make any pasta or lasagne dish stand out!
- 500g beef mince
- 2 tbsp olive oil
- 1 onion, peeled and finely chopped
- 1 carrot, peeled and finely diced
- 2 sticks of celery, finely diced
- 1 clove garlic, peeled and crushed
- 100g smoked pancetta cubes
- 1 tbsp dried oregano
- ½ tsp dried chilli flakes
- 400g tinned tomatoes
- 150ml red wine
- salt and pepper
- Applewood chips
- Prepare your oven by making a small fire with some dried kindlin and set your stand. Soak a handful of applewood wood chips in some water for 30 minutes.
- Heat the oil in a shallow oven proof casserole dish and cook the onion, carrot and celery until they start to soften. Stir in the garlic, smoked pancetta, dried oregano and chilli flakes and cook for 2 minutes.
- Add the mince and cook over a high heat to colour the meat, breaking up any lumps with the back of a spoon.
- Stir in the red wine and reduce by one third, add the chopped tomatoes and season well.
- Simmer gently for 20 minutes until thick. About halfway through the cooking, add the soaked applewood chips to the fire and close the flue, door vent and door to smoke the sauce.