Dutch Oven Spaghetti with Meat Sauce
Classic spaghetti and meat sauce is every bit as comforting at camp as it is at home. Discover how to make it over the campfire.
Equipment
Ingredients
- 2 tablespoons vegetable oil
- 1 ½ pounds (680 g) lean ground beef
- 1 medium onion diced
- 2 cloves garlic minced
- 4 cups reduced sodium beef broth
- 3 cups marinara sauce
- 18 ounces (500 g) spaghetti
- Salt and freshly ground black pepper
- grated Parmesan cheese for serving
Instructions
- Prepare a campfire for direct medium heat.
- Set the Dutch oven over the heat and warm the oil.
- Add the beef and onion and cook until the meat is browned and onion is softened, about 20 minutes.
- Stir in the garlic and cook for 1 minute.
- Pour in the beef broth and marinara sauce, cover, and bring to a simmer.
- Add the spaghetti (you may need to break it to make it fit), and stir gently to submerge it in the sauce. Cover and cook at a gentle simmer, stirring occasionally to prevent it from sticking, until the pasta is tender, about 17 minutes.
- Season to taste with salt and pepper. Serve with grated parmesan cheese.
Notes
- Keep it saucy--The spaghetti will continue to soak up liquid once you remove it from the fire so it should still be quite saucy when you're finished cooking. Add extra broth or water if needed to ensure a saucy consistency.
- Halving the recipe--To halve the recipe, use a 3 ½ to 4-quart Dutch oven.
- Protect your oven--Since you're cooking in a Dutch oven outside, the cooking time can vary due to outside temperature and wind. If you're cooking on a very windy day, try to protect the Dutch oven with a barrier, such as a tarp.
Nutrition
Serving: 1 portionCalories: 731kcalCarbohydrates: 78gProtein: 42gFat: 26gCholesterol: 100mgSodium: 909mgFiber: 5gSugar: 9g
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