Monday, June 17, 2013

Venison Spaghetti Sauce with Veggies

Venison Spaghetti Sauce with Veggies

Here's another thing to do with all the zucchini and squash we've been getting.  I make big batches of this sauce and freeze it.  It's great to come home after a busy day and just defrost the sauce, cook some noodles, make a quick veggie, and garlic toast.

                  Venison Spaghetti Sauce with Veggies

Approximately 2 pounds of tomatoes (peeled and chopped)
1 chopped onion
3 – 4 cloves minced garlic
1 pound ground venison meat (can use regular ground beef or turkey)
3 tbsp. fresh chopped oregano (or less of dried)
1 small zucchini, diced
1 small yellow squash, diced
8 oz. fresh mushrooms, sliced
3 tbsp. fresh chopped basil (or less if dried)
½ tsp. red pepper (can use flakes or powder) – optional
1 cup dry red wine (Merlot, Cabernet, etc.)
2 to 3 cups water
Salt and Pepper
Olive oil

Place a little olive oil in a large HOT pot.  Brown ground meat.  Saute the onion for a little while until soft.  Add garlic for about 30 seconds more.  Add the tomatoes and remaining ingredients.  Cook until you reach the consistency you like (for me, it's usually an hour or longer).

All the spices are approximations.  I don’t measure anything and have just played with it until I get the flavors I like.  Further, if you don't have fresh tomatoes, use a 28 oz. can crushed tomatoes and 1 can tomato sauce.

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