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Prep Time: 60 Minutes Cook Time: 360 Minutes |
Ready In: 420 Minutes Servings: 12 |
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This is my attempt to copy my grandmother-n-law's homemade spaghetti sauce. The venison is my addition and replacement of ground round. This recipe yields a very large amount so be ready to freeze or can for future meals. Ingredients:
1 cup olive oil |
3 large onions |
3 large bell peppers |
3 tablespoons minced garlic cloves |
2 (19 7/8 ounce) packages mild italian sausage |
4 lbs ground venison (optional ground round-beef) |
1 teaspoon oregano |
1 teaspoon basil |
4 (29 ounce) cans diced tomatoes |
5 (29 ounce) cans tomato sauce |
4 (6 ounce) cans tomato paste |
1/2 cup sugar |
8 ounces parmesan cheese |
salt |
Directions:
1. Chop onions and bell peppers - set a side.
2. Remove Italian sausage from skin,(discard skins) mix with venison or ground round.
3. With large stock pot heat olive oil over (med.heat) and add onions, bell peppers and minced garlic. Saute till onions are clear.
4. Add meat mixture and cook till meat is done.
5. Add all cans of diced tomato's, sauce and paste. Stir and mix well.
6. Add oregano, basil, sugar. Stir and mix well. Continue to cook on med. heat for about 30 minutes Stirring occasionally.
7. Add parmesan cheese and salt to taste, reduce heat to med-low simmer for 3-4 hours (the longer you simmer the better the flavor).
8. Serve over your favor pasta.
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