Large batch
ideal for portioning and freezing
Description
A deeply flavorful meat sauce made by smoking the vegetables, meats, and sauce on the grill. This large batch is ideal for chilling overnight and freezing into portions for future meals.
Ingredients
- 3 lbs ground beef
- 2 lbs ground Italian sausage
- 1 lb bacon, finely diced
- 3 large onions, finely chopped
- 6 celery stalks, finely chopped
- 6 carrots, finely chopped
- 1½ cups olive oil, divided
- 10 garlic cloves, minced
- 4 tbsp dried oregano
- 4 tbsp dried basil
- 2 tbsp dried parsley
- 4 (32 oz) jars basil marinara sauce
- 4 tbsp brown sugar
- 2 cups half-and-half cream
- 1 (17 oz) container beef bone broth
- Salt and black pepper, to taste
Instructions
1.
Smoke the Vegetables
In a large grill-safe pan combine onions, celery, carrots, garlic, parsley, oregano, basil, and 1 cup olive oil. Place on a Traeger grill at 225–250°F and cook for 1 hour, stirring every 15 minutes until softened. Set aside.
2.
Cook the Bacon
In another large grill-safe pan combine the diced bacon and remaining ½ cup olive oil. Cook on the grill at 350°F for 20–30 minutes, until the bacon has rendered.
3.
Cook the Meats
Add the ground beef and Italian sausage to the bacon.
Reduce grill temperature to 250°F and cook for about 1½ hours, breaking the meat apart as it cooks until fully cooked. Drain excess fat if needed.
4.
Preheat Grill
Preheat your Traeger grill to 250°F.
5.
Finish the Sauce
Add the smoked vegetables, marinara sauce, brown sugar, half-and-half, and beef bone broth to the meat mixture. Stir well.
6.
Smoke the Sauce
Cook the sauce on the Traeger at 225°F for 2–3 hours, stirring every 20 minutes.
6.
Season
Adjust seasoning with salt and black pepper to taste.
Storage
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