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Smoked Spaghetti Sauce
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Smoked Spaghetti Sauce

I could not be happier that I made this smoked spaghetti sauce. I always keep spaghetti sauce on hand for those nights when I don’t have time to do anything fancy for dinner. Smoking the ingredients for the sauce really adds a totally different twist to a (somewhat) traditional Italian dish.
Course Sauce
Cuisine American
Keyword sauce, smoked, spaghetti
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 8
Calories 166kcal

Ingredients

For the smoker

  • 1 pound ground beef
  • kosher salt
  • freshly ground black pepper
  • 8 ounces mushrooms whole
  • 1 head garlic add more for other recipes
  • 1 green bell pepper halved, seeds removed
  • 1 medium onion skin removed, halved

For the tomato sauce

Instructions

For the smoker

  • Fire up your smoker for cooking at 225 F. Do not add much wood if any. The charcoal itself should add enough smoke.
  • Season the ground beef and add it to the smoker along with the remaining ingredients.
  • Smoke for 45 minutes. You aren't cooking the ingredients completely, just adding smoke flavor.
  • Remove from the smoker and let cool slightly.
  • Chop the ingredients, except for the mushrooms, which are sliced.
  • Note: I found that rough-chopping everything and then pulsing the ingredients a few times in a food processor to work the best. Chopping the smoked vegetables was challenging and the food processor lets you control the texture more easily.

For the tomato sauce

  • Add the sauce to a large sauce pan or pot.
  • Add remaining ingredients plus the smoked meat and vegetables.
  • Bring to a boil then reduce heat to a simmer and simmer for 30 minutes, stirring occasionally.
  • Serve with pasta or on sandwiches as sloppy Joes.

Nutrition

Calories: 166kcal | Carbohydrates: 5g | Protein: 11g | Fat: 12g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 188mg | Potassium: 314mg | Fiber: 1g | Sugar: 2g | Vitamin A: 68IU | Vitamin C: 15mg | Calcium: 33mg | Iron: 2mg