We’ve taken the “over the top trend” to brand new levels this time with this Smoked Over The Top Spaghetti Recipe! Our homemade bolognese sauce gets the Traeger treatment and a little wood-fired flavor courtesy of our pellet grill with this new take on an old classic.
Traeger Over The Top Spaghetti
Smoked Over The Top Spaghetti transforms the classic comfort dish into a smoky, flavorful experience that’s sure to impress. This recipe involves smoking meatballs over a Dutch Oven filled with a homemade tomato sauce on a grill, infusing the sauce with a unique, smoky flavor. It’s a creative twist on traditional spaghetti that elevates the dish with layers of depth and taste.
I make spaghetti at LEAST once a week around here. It is my favorite meal, and is 9 times out of 10 what I make if I don’t have something pre-planned for dinner. I fed this to my teenager the other day, who has had my homemade spaghetti literally HUNDREDS of times, but this time he asked, “What is going on with this MEAT?? It is SO GOOD!”
The kids always chow my spaghetti, but it is pretty rare these days I get comments about it being uniquely great, so I’ll take this as a huge win, especially from the kid who isn’t the biggest fan of ground beef, as a rule.
The process melds the rich flavors of San Marzano tomatoes, fresh herbs, and lean ground beef into a hearty, satisfying meal. Perfect for a weekend dinner or a special occasion, this dish brings the rustic charm of outdoor cooking to your table with an Italian classic.
Why you’ll love this dish…
- Smoky Flavor: The unique method of smoking the meatballs over the sauce adds a smoky depth that can’t be achieved with traditional cooking methods.
- Rich and Hearty: With a robust tomato sauce and tender, flavorful meat, this dish is the epitome of comfort food.
- Interactive Cooking Experience: Cooking this dish is engaging and fun, offering a twist to the traditional spaghetti-making process.
- Versatile: Perfect for any occasion, whether a family dinner or a special gathering, it’s sure to please a wide range of tastes.
Get all of my Traeger Recipes here!
Over The Top Spaghetti shopping list
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Lean Ground Beef – I prefer using a leaner beef for Over The Top recipes so the sauce doesn’t get too much grease in it. 90/10 works well. 85/15 also works.
- Italian Seasoning Blend – If you don’t have a blend, use a mix of basil, oregano, thyme, and rosemary.
- Salt & Pepper – Season to taste, but start with the amounts called for in the recipe.
- Garlic & Onion Powder – Adds great flavor to the sauce!
- Olive Oil – Use Extra Virgin Olive Oil for the best flavor.
- Onion & Garlic – Mince them finely, and don’t skimp.
- Red Wine – I usually use a good Pinot Noir in this recipe. A solid Cab would also work. Just make sure it isn’t too sweet.
- San Marzano Tomatoes – The good ones make a big difference. Don’t fall for the “San Marzano Style” versions, either. I’ve linked to my favorite down in the recipe card.
- Tomato Sauce – If you don’t have tomato sauce, pureed tomatoes will work too, but you’ll likely need additional salt.
- Fresh Basil & Oregano – Fresh herbs add incredible flavor to the sauce. You can skip if you don’t have them, but I highly recommend them!
- Spaghetti – High-quality spaghetti noodles really make a difference in the end result. Make sure you don’t overcook them! No one likes mushy pasta.
- Shredded Parmesan – Parmigiano Reggiano is what we always have, but a regular shredded parmesan works too. Heck, in a pinch, I’m not above the grated parmesan in the green can, either.
Get 75+ of my favorite Traeger Recipes here!
How to Make Over The Top Spaghetti
Wondering what you’re getting yourself into when you make this dish? Here’s a quick overview of the process! Make sure you follow the instructions at the recipe card at the bottom of the post while you’re cooking.
- Preheat pellet grill or smoker to 350°F.
- Mix meatball ingredients, form into a ball, and place on a wire rack.
- Make sauce: Sauté onion and garlic in olive oil, deglaze with wine, then add tomatoes and sauce.
- Smoke: Place wire rack with meatball over Dutch oven on grill. Cook until internal temp hits 155°F, then break meatball into sauce. Add herbs and simmer 30 min.
- Boil pasta, cook to al dente, toss with sauce, and top with parmesan.
Try our Bison Bolognese too!
Over The Top Spaghetti FAQ
How can I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days.
Can I reheat this dish?
Yes, gently reheat on the stove over medium heat, adding a little water if the sauce has thickened too much. You can also reheat in the microwave.
Can I prepare this in advance?
Prepare the sauce and meatballs a day ahead, then reheat and cook the pasta when ready to serve.
Are there substitutions for red wine?
You can omit the red wine if you don’t have it or prefer not to use it. I would toss in 1/2-1 teaspoon of sugar in the sauce instead.
Try our Spagetti and Meat Sauce!
Serve this with…
- A crisp, Caesar Salad.
- Traeger Garlic Bread or crusty Italian bread for dipping.
More great Over The Top recipes to love!
- Smoked Over The Top Queso Con Carne
- Smoked Over The Top No-Bean Chili Recipe
- Smoked Over the Top Sloppy Joes
- Smoked Over the Top Chili
Over The Top Spaghetti
What I Use
Ingredients
Meatball
- 1 pound lean ground beef
- 2 teaspoons Italian seasoning blend
- 1 teaspoon salt
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon pepper
Sauce
- 3 tablespoons olive oil
- 1 medium onion minced
- 4 cloves garlic minced
- ½ cup red wine
- 2 28- ounce cans San Marzano tomatoes
- 1 15- ounce can tomato sauce
- 1 tablespoons fresh basil chopped
- 1 teaspoon fresh oregano
- 1 teaspoon salt
Pasta
- 2 pounds spaghetti
- ½ cup shredded parmesan
Instructions
- Preheat the pellet grill or smoker to 350°F.
- Mix together all of the meatball ingredients until they are evently distributed. Place onto a wire rack.
- Put a Dutch Oven on the stovetop over medium heat.
- Add the olive oil and let preheat.
- Put the onion into the pan and sauté for 3-4 minutes, stirring frequently.
- Add the garlic and sauté for 30-60 seconds.
- Add the red wine and let simmer for 3-4 minutes.
- Put the tomatoes and tomato sauce into the pan. Bring up to a simmer.
- Place the wire rack with the meatball over the top of the Dutch Oven and place the whole contraption onto the grill.
- Cook for 45 minutes to 1 hour, or until the meatball is 155°F.
- Add the meatball into the sauce and break it apart with a meat masher or spatula.
- Add the basil, oregano, and salt (to taste).
- Stir well, and let cook for another 30 minutes on the grill, stirring occasionally.
- While the sauce is cooking, bring a pot of well-salted water to boil on the stovetop.
- Cook the spaghetti according to package directions, to al dente.
- Toss the pasta with the sauce and garnish with parmesan cheese before serving.