Spaghetti Della Carne Di Cervo(Aka Venison Spaghetti) |
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Prep Time: 30 Minutes Cook Time: 150 Minutes |
Ready In: 180 Minutes Servings: 2 |
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Had to use us some of that fresh deer meat in the freezer so I threw this together based on my wife's usual ragu sauce. Ingredients:
1 lb ground venison |
1 lb ground chuck |
1 1/2 cups chopped onions |
2 stalks celery, finely chopped |
3 garlic cloves, smashed then chopped |
2 carrots, peeled finely chopped |
2 (28 ounce) cans crushed tomatoes |
1 lb white mushroom, washed sliced |
1 (15 ounce) can petitie diced tomatoes |
1 (15 ounce) can tomato sauce |
1 tablespoon dried basil |
1/2 teaspoon oregano |
1 teaspoon salt |
1 teaspoon worcestershire sauce |
1/2 cup merlot (optional) |
olive oil (evoo) |
Directions:
1. Sauté onions, celery and garlic in very large pot in 2 tablespoons olive oil until almost translucent.
2. Add meats, carrots and begin to cook until meat is done.
3. Add all remaining ingredients: canned tomatoes and sauce and mushrooms and spices, Worcestershire and wine.
4. Simmer for a few hours-the longer the better stirring occasionally.
5. Serve over favorite pasta with some garlic bread.
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