Dutch Oven Spaghetti Bake

You’ll also need a 12-inch Dutch oven with feet, a high heat grill mitt and a lid lifter.

Ready 30 coals in a coal chimney starter about 20 minutes before use inside the fire ring.

Set the 12-inch Dutch oven over the heat source. Place olive oil in the hot oven, add the diced onion and cook until transparent. Then, add and brown the hamburger and sausage. Remove any excess grease, if desired. Add minced garlic, powdered beef broth and Italian herb blend and mix to combine.

Break up the spaghetti noodles into small pieces (I break into thirds). Add the spaghetti sauce, noodles and water into the meat mixture and stir through. Cover oven with the lid and set 14 to 16 coals on the top cover evenly spaced and 8 to 10 coals along the bottom outer edge of the oven. Check the dish in about 10 minutes and stir again. If the mixture looks too dry, add a bit more water, but not too much to make it soupy. Place the lid back on the Dutch oven and continue to heat for 10 minutes. When the spaghetti is al-dente, top with cheese, put the lid back on and cook for another 5 minutes until cheese is melted.