We’ve taken the “over the top” idea to a new place with this Smoked Over The Top Spaghetti. A homemade bolognese is given a wood-fired boost by smoking a large meatball over a Dutch oven of simmering sauce on a pellet grill. The result is a familiar, comforting plate of spaghetti with an unmistakable smoky depth that elevates the whole meal.
Traeger Over The Top Spaghetti
Smoked Over The Top Spaghetti turns a beloved classic into a showstopper. Instead of cooking meatballs directly in the sauce, you form one large meatball and smoke it above the sauce in a Dutch oven so the tomato base absorbs subtle wood-smoke flavors. This technique creates layers of savory richness and is perfect when you want a comforting weeknight meal with a twist—or when you want to impress guests at a backyard gathering.
I cook spaghetti at least once a week. It’s my go-to dinner when plans change and I want something reliable and satisfying. The first time I served this smoked version, even my teen—who’s had my spaghetti hundreds of times—said, “What is going on with this meat? It’s so good.” That kind of reaction tells you this approach is worth trying, especially if you want to transform everyday spaghetti into something memorable.
The method highlights quality ingredients: San Marzano tomatoes, fresh basil and oregano, a splash of red wine, and lean ground beef. The finished sauce is robust, slightly smoky, and deeply comforting. Serve it with well-cooked al dente spaghetti and plenty of grated Parmesan for a crowd-pleasing meal.
Why you’ll love this dish…
- Smoky flavor: Smoking the meatball above the sauce infuses subtle, authentic wood-fired notes you can’t get on the stovetop.
- Rich and hearty: A robust tomato sauce paired with tender seasoned meat gives classic comfort food an upgrade.
- Fun cooking experience: The technique is satisfying and makes for an engaging outdoor-cooking session.
- Versatile: Great for weeknights, weekend dinners, or a small gathering when you want to prepare something special.
Get all of my Traeger recipes here!
Recipe shopping list
Here are the items you’ll need to make this smoked Over The Top Spaghetti. For exact amounts, see the ingredients list in the recipe card below.
- Lean ground beef: Choose a lean grind (90/10 or similar) so the sauce stays clean and not greasy.
- Italian seasoning blend: Or a mix of dried basil, oregano, thyme, and rosemary.
- Salt and pepper: Season to taste; start with the recipe amounts.
- Garlic and onion powder: Useful for seasoning the meatball and boosting flavor.
- Olive oil: Extra virgin for sautéing the aromatics.
- Onion and garlic: Minced finely for the sauce.
- Red wine: A dry red like Pinot Noir or Cabernet—use something you’d drink.
- San Marzano tomatoes: Whole canned San Marzano tomatoes make a big difference in sauce flavor.
- Tomato sauce or pureed tomatoes: Use what you have; adjust salt if needed with pureed tomatoes.
- Fresh basil and oregano: Fresh herbs lift the finished sauce—highly recommended.
- Spaghetti: Good-quality pasta cooked to al dente.
- Shredded Parmesan: Parmigiano-Reggiano if possible, or your preferred grated Parmesan.
Try our Bison Bolognese too!
How to make this recipe
Below is an overview of the cooking process. Follow the full instructions in the recipe card for timing and amounts.
- Preheat your pellet grill or smoker to 350°F.
- Mix the meatball ingredients, form into one large ball, and place it on a wire rack.
- On the stovetop, heat a Dutch oven over medium, add olive oil, and sauté onion until soft.
- Add garlic briefly, then deglaze with red wine and simmer to reduce slightly.
- Add San Marzano tomatoes and tomato sauce; bring to a simmer.
- Place the wire rack with the meatball over the Dutch oven and transfer the whole setup to the preheated grill.
- Smoke until the meatball reaches 155°F (about 45–60 minutes), then drop the meatball into the sauce and break it apart.
- Add fresh herbs and salt, then simmer on the grill for another 30 minutes, stirring occasionally.
- Meanwhile, cook spaghetti in well-salted boiling water to al dente, drain, and toss with the smoked sauce. Serve with Parmesan.
Try our Spaghetti and Meat Sauce!
Recipe FAQ
How can I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop and add a splash of water if the sauce thickened too much.
Can I reheat this dish?
Yes—reheat on the stove over medium heat, or use the microwave for single servings. Add a little liquid if needed to restore the sauce’s consistency.
Can I prepare this in advance?
Yes. Make the sauce and cook the meatball a day ahead, refrigerate, then reheat and cook the pasta just before serving.
Are there substitutions for red wine?
If you prefer not to use wine, omit it and add 1/2 to 1 teaspoon of sugar to balance acidity, or substitute a splash of balsamic vinegar for depth.
Spaghetti and Meat Sauce is another great option to try!
Serve this with
- A crisp Caesar salad for brightness and crunch.
- Traeger-style garlic bread or a crusty Italian loaf for dipping into the smoky sauce.
Featured reader review
“Honestly fantastic. It was amazing, I made a huge batch and my wife and I ate it for like 5 days straight 😂”
– Upsethousecat (shared with permission)
More Traeger Over The Top recipes
- Smoked Over The Top Queso Con Carne
- Smoked Over The Top No-Bean Chili
- Smoked Over The Top Sloppy Joes
- Smoked Over The Top Chili
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Over The Top Spaghetti
This smoked Over The Top Spaghetti gives traditional bolognese a wood-fired kick for a remarkable flavor boost.
Times
Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 40 minutes
Ingredients
Meatball
- 1 pound lean ground beef
- 2 teaspoons Italian seasoning blend
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon pepper
Sauce
- 3 tablespoons olive oil
- 1 medium onion, minced
- 4 cloves garlic, minced
- 1/2 cup red wine
- 2 (28-ounce) cans San Marzano tomatoes
- 1 (15-ounce) can tomato sauce
- 1 tablespoon fresh basil, chopped
- 1 teaspoon fresh oregano
- 1 teaspoon salt, or to taste
Pasta
- 2 pounds spaghetti
- 1/2 cup shredded Parmesan
Instructions
- Preheat the pellet grill or smoker to 350°F.
- Combine all meatball ingredients and form into one large ball. Place it on a wire rack.
- Place a Dutch oven on the stovetop over medium heat. Add olive oil and preheat.
- Sauté the onion for 3–4 minutes until softened, then add garlic and cook 30–60 seconds more.
- Add the red wine and simmer for 3–4 minutes to reduce slightly.
- Add the tomatoes and tomato sauce and bring the mixture up to a simmer.
- Set the wire rack with the meatball on top of the Dutch oven and transfer the whole setup to the grill.
- Cook 45–60 minutes, or until the meatball reaches 155°F internal temperature.
- Drop the meatball into the sauce and break it apart with a masher or spatula.
- Add basil, oregano, and salt to taste. Stir and let the sauce cook for another 30 minutes on the grill, stirring occasionally.
- While the sauce simmers, bring a large pot of salted water to a boil and cook the spaghetti to al dente according to package directions.
- Toss the cooked pasta with the sauce and top with Parmesan before serving.
Nutrition information (per serving)
- Yield: 8 servings
- Calories: 439
- Total fat: 15 g (Saturated fat: 4 g; Unsaturated fat: 8 g)
- Cholesterol: 54 mg
- Sodium: 952 mg
- Carbohydrates: 48 g (Fiber: 5 g; Sugar: 9 g)
- Protein: 27 g