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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...


  • 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.
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