SpEGGehtti

Jasper

Yesterday was speghetti night and I cooked the sauce in the egg. Here are some pics, sorry no plated pics, I got too busy.

Ground beef, with diced onions, garlic, mushrooms and seasoning.


In the DO it goes for frying.


All fried up.


Added the sauce, carrots, diced tomatoes and yellow pepper mixture for a quick high heat cook.


Put in the plate setter for the longer lower temp slow cook. 350ish for 1.5hrs.


That's it, simple sauce to make, great smokey flavour too! Wife, who's picky as hell, said it was the best spaghetti sauce she's had.

Thanks, for looking! Cheers!

Rib Bones

Looks delicious! I love cooked carrots...never thought about adding them to spaghetti. Thanks for sharing.

cleinen

Looks great. Something to add to my list of things to try.

Te-EGG-kona

Is your DO the Big Green Egg variety? Looks like a quality piece. Im still wish listing. Thanks, Dan.

Chef Charles

Jasper,

That looks really good. I roast tomatoes and garlic for the sauce I use on pizzas and lasagna on the egg. I really do like the smoky flavour that is added.

Tom

Jasper

It's a Lodge DO. I got it from Bass Pro Shops.

Serial Griller

Jasper,
That sauce looks great.I like using shreaded carrots in my sauce..it sweetens it a bit.

WWSis

I hesitate to admit this with all the carnivores around here, but spaghetti - with a hearty, chunky, flavorful sauce remains my favorite food. I have not yet done sauce on the egg because when we are having sketti it's usually because we need a quick and easy meal -I will try sauce in my DO when I have some time! Thanks for posting!