A huge batch of meat-centric smoked bolognese sauce and meatballs, perfect for stocking the freezer. It's recommended to wear stretchy pants for this hearty meal, often served over cavatappi pasta with fresh basil and Parmesan.
In a large disposable pan, mix together the onions, carrots, celery, garlic, parsley, oregano, basil and 1 cup olive oil. Smoke for 1 hour at 225-250F (using Traeger Grills or similar) turning every 15 minutes or until the vegetables are softened. Set aside. In another large disposable pan, cook the bacon with 1/2 cup of olive oil at 350F. Remove from grill when the bacon has rendered, about 20-30 minutes. Add the ground sausage and beef, mix thoroughly. Lower the temp of the grill to 250F and smoke the ground meats for 1 1/2 hours or until cooked. Break up pieces as they cook. Drain excess fat from the meats. Add in the smoked vegetables, cream, marinara sauce, brown sugar, and bone broth. Smoke the entire sauce at 225F, stirring every 20 minutes, for 2-3 hours. Adjust with salt & pepper to taste.
