What better way to add depth to a Bolognese sauce.
5 hour in the Kettle.
Using the snake method I learnt from Commander Cody on the BBQ forum in Australia.
Meat was browned on the stovetop.Then into the Campoven and into the kettle.
And of course Rex,keeping an eye on things.
If you have never smoked the Sauce,I do recommend it.
Adds a beautiful flavour to whatever dish you use it in.
Freezes very well.
If you do smoke it,I am not trying to teach you to suck eggs.