Wood fired Bolognese Sauce

Updated: May 6

500g beef mince

2T Olive Oil

1 medium Onion (diced)

1 Carrot (diced)

1 Spring Onion (finely chopped)

Handful of Broccoli

4 slices of Bacon

Mixed Herbs

Sweet Chilli Sauce

5 tomatoes (diced)

Salt and Pepper


Method

  • Heat the Kiwi Outdoor Oven to 180 degrees and a good ember base. In the large oven move the fire to one side, bringing some embers across, under the firebox grill. In the nugget move the fire to the back of the firebox, bringing some embers forward under the firebox grill.

  • Using a wok, cast iron frying pan or shallow oven proof dish, heat the oil and cook the onion, carrot and spring onion until they soften.

  • Stir in the bacon and mince until the meat is well cooked, breaking up any lumps with a wooden spoon.

  • Whilst the mince is cooking, chop up all the tomatoes into chunks and season with salt and pepper. Sprinkle the mince with mixed herbs, add sweet chilli sauce and add the chopped tomatoes to break down. Simmer whilst the pasta cooks.

  • Once the pasta is cooked remove from the heat and serve with a sprinkle of cheese.