1/2 cup chopped red onion
2 teaspoons butter
1 tablespoon canola oil
2 pounds ground venison
16 ounces hot cooked pasta of your choice
Parmesan cheese, optional
28 ounces canned crushed tomatoes, undrained
6 ounces canned tomato paste
14 1/2 ounces canned diced tomatoes, undrained
1/2 cup water
1 tablespoon brown sugar
1 tablespoon balsamic vinegar
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley
1 teaspoon garlic salt
Sauté the onion in butter until golden brown; set aside.
Brown the venison with the canola oil until cooked through; drain and set aside.
Combine the sauce ingredients in a heavy bottomed pan and bring up to a light boil.
Add in the reserved venison and onion.
Reduce heat to low, cover and simmer for 90 minutes.
Check the sauce’s consistency and add 1/2 cup water if necessary; simmer over medium heat for 10 minutes until water has combined into the sauce.
Serve over hot cooked pasta and top with parmesan cheese.
This recipe was inspired by Family-Favorite Pasta Sauce, click here for that recipe.
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