|
Sean's Venison Spaghetti Sauce
My friends love to eat spaghetti
at my house; I perfected my recipe over a period of many
years during my bachelorhood. It took months of
experimenting; adding this, removing that, to get it just
right. And then, sadly, two of the key ingredients
were discontinued by their manufacturers. What's
left is a shell of what was once a masterpiece.
The new sauce is still really
good, but what I wouldn't give to be able to make it the
way I used to, with stewed Cajun tomatoes and a spicy red
pepper base...
|
 |
|
Ingredients
- 1 pound of ground venison
- 1 large onion
- 1 large bottle of Prego
traditional spaghetti sauce
- 2 cans of Del Monte Italian
Style stewed tomatoes
- 2 cans of Del Monte Mexican
Style stewed tomatoes
- 1 can tomato paste
- 1 tbsp sugar
- sea salt
- pepper
- garlic powder
- marjoram
- thyme
- red pepper flakes
- oregano
-
Cavender's Greek Seasoning
|
Chop the onion. Brown the ground venison, mixing in
the onion, salt, pepper, Cavender's, and garlic powder to
taste. While this is browning, you can start getting
the sauce itself ready.
In a large pot, mix the Prego, the tomato paste, and the
four cans of stewed tomatoes. As the meat browns,
add it to the mixture and stir well. Once all of the
meat is in the sauce, add the sugar and a good bit each of
thyme and marjoram. Be generous with the
oregano, and add as many red pepper flakes as you think
you can handle.
I don't drink beer any more, but if you do then feel free
to add 6 ounces to the mix. It's a great addition.
Cook the sauce covered for several hours over low heat,
remembering to stir frequently. Before eating it,
refrigerate over night. Any recipe with tomato sauce
in it is usually better after being in the fridge for a
day. |
|
|