Monday, February 28, 2011

Venison Pasta Sauce

What's the first thing we think of when we're talkin' ground meat? Spaghetti sauce, of course. This is a recipe you can tweak to your fancy. Here's what I did ( it's a great recipe for busy people who are pressed for time):

You will need:

1 # ground venison
1 T extra virgin olive oil
1 large onion, chopped
2 cloves garlic, crushed
1 jar of pasta sauce
1 cup cooked chili beans (I used canned)
1 T oregano
Romano cheese
For the Spaghetti, I used one part whole grain to one part regular white pasta.  This is a great way to introduce whole grain pasta to your family, and the color is great.

Brown the meat in the olive oil (in a dutch'll need the extra room) until red is pretty much gone. Add the onion and garlic and brown a few minutes more until onion softens. Most venison is very lean, however, drain the fat if you end-up with any.
Add the sauce, chili beans and oregano. Stir well and simmer for about 15 minutes to blend the flavors.
While the sauce is simmering, boil the pasta in a separate pot according to package directions (cook until al dente which means "to the tooth"; firm not mushy). Drain.
Place pasta on a platter and cover with sauce. Sprinkle cheese on top.
Serve with large serving forks.

This recipe is high in fiber.

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