Thread: Venison red pasta sauce
09-24-2007, 11:27 PM #1
Venison red pasta sauce
I've been doing this a while. Again, I'll estimate the quantities but I do everything more or less to taste.
About 2 pounds ground meat... Pork, beef venison, turkey, they all work great or in unison... I also use grilled italian sausage and leftover cooked burger patties and things like that.
2 medium onions
1 tablespoon crushed garlic
2-3 tablespoons 'Italian Seasoning'. I use Tones.
1 16 ounce cans of diced tomatoes
1/2 teaspoon black pepper
1 teaspoon onion powder
1 large jar of off the shelf spaghetti sauce (I think 22 oz). I use generic stuff from the dollar store.
Dice onions and dump into stock pot with meat. Brown meat with diced onions. When meat is brown/cooked drain fat. Put in the rest of the ingredients and simmer for about an hour. Season with additional pepper, salt and additional Italian seasoning to taste. Let slow cook on stove under very low heat (or crock pot) for a couple of hours. I do mine in the evening and turn the heat off and leave the covered pot on the stove all night.
Good stuff for spaghetti sauce or sauce for lasagna, etc...
04-12-2008, 03:10 PM #2
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