Are you tired of eating the same thing every time you going camping or cook over a fire? Well, this campfire bolognese is just the thing you need to fuel yourself for a long night in the woods.
Course Main Course
Cuisine Canadian, Italian
Keyword Beef Recipes, Campfire, Openfire, pasta
Prep Time 15 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour15 minutesminutes
Servings 6servings
Author Chef Ben Kelly
Ingredients
1tspolive oil
1lbground beef
1red onion, diced
1/2stalkcelery, diced
1medcarrot, peeled and diced
2Roma tomatoes, diced
1tbspminced garlic
1tbspminced rosemary
1/2cupred wine
2cups beef stock
1/2cupgrated parmesan
1/2medball burrata cheese
salt and pepper to taste
340gDried Gluten-Free Rigatoni. cooked340 g is the dried weight
Instructions
Get a good fire going and let it burn down so there are some hot coals.
Set a castiron dutch oven over the coals and let it get hot for about 5 minutes.
Pour the olive oil into the pot and add the ground beef. Cook until the ground beef is browned, about 5 to 10 mnutes.
Add the onion, carrot, celery, tomato, garlic, and rosemary to the pot. Cook, stirring for 10 to 15 minutes or until the onions and celery have softened.
Pour the red wine into the pot and cook for 2 to 3 minutes or until the wine has almost all evaporated.
Add the beef stock and season with salt and pepper.
Bring the pot to a boil, put a lid on it, and hang it about 6 to 8 inches above the fire.
Let the sauce simmmer for about 35 to 45 minutes.
Taste the sauce and adjust the seasoning as needed.
Stir the cooked pasta and parmesan into the sauce. Pull the burrata apart into small pieces and place it on top of the pasta. Put the lid on the pot and cover with hot coals. Let it cook for another 10 minutes or until the cheese melts and just starts to brown. Serve.
Notes
This recipe can be easily translated to indoor cooking. Start the beef on medium-high heat until brown. Add the vegetables, rosemary and garlic, cook, until the onions soften. Deglaze with red wine, add the stock, season to taste. Turn the heat down, cover the pot and simmer for 30 minutes. Stir in the cooked pasta and parmesan, top with the burrata and broil for 3 to 4 minutes or until the cheese is browned. Done and done.