Easiest "Home-Made" Venison Spaghetti Sauce:
1 lb ground venison (90% venison 10% fat)
1 small green onion - diced
1/2 sweet onion - diced
fresh mushrooms (hole or sliced)
2 tbsp butter
1 can tomato paste
1 can diced tomatoes
1 McCormick Spaghetti Sauce Seasoning Packet
Prep Time: 10 minutes
Cook Time: 45 minutes
Begin my dicing 1/2 a sweet onion and 1 small green pepper. In a deep sauce pan melt 2 tbsp of butter and then sauté the diced sweet onion and green pepper over medium high heat. Sauté until the green pepper begins to get soft but is not fully cooked; you want the onion and green pepper to be just a little undercooked when you add your ground venison.
Then add your raw ground venison to your onion and green pepper so it will cook in the flavor of the sautéed veggies. Cook until the meat is browned. Do not drain any grease that may have accumulated, you will want to use this to help flavor your sauce. If the ground venison and veggies begin to look dry and stick to the pan splash a little white wine (sweet or dry) to help deglaze the pan. You will want to make sure you don't have anything sticking to the bottom of your sauce pan.
Next, add 1 can of diced tomatoes (do not drain; add the juice and all) and your can of tomato paste. Stir until the tomato paste and diced tomatoes have mixed evenly with your ground venison, onion and green pepper. Use your diced tomato can and fill it about half way full with warm water. Slowly pour the water into your sauce pan, stirring constantly, so your sauce becomes about the consistency of a stew. The extra water will cook out so you want to make sure to add enough that your sauce will not become dry as it cooks. Next, add your packet of McCormick's spaghetti sauce seasoning. Again, stir until evenly mixed. Bring your sauce to a boil then reduce the heat to low, cover and simmer for about 15 minutes stirring occasionally.
After about 15 minutes you will want to add your cleaned and cut mushrooms. Stir them in evenly and check again to make sure your sauce doesn't need anymore water. If your sauce is starting to become too thick or dry simply use your diced tomato can again to slowly add water until your sauce becomes smooth. After adding your mushrooms, let your sauce continue to simmer on low heated while covered for an additional 20 minutes. This should be enough time for the mushrooms cook and all your flavors get to know each other. Stir occasionally. After 15-20 minutes check to make sure your mushrooms are cooking thoroughly; they should begin to shrink in size and be soft. Once your mushrooms are fully cooked and soft your sauce is ready to eat!
Serve over classic spaghetti noodles or, my favorite, rontini noodles because they help trap the sauce in their spirals. Top with either shredded mozzarella or parmesan cheese. Although this spaghetti sauce recipe may take a little longer than opening a can of pre-made Prego sauce it is just as easy! And tastes 10x better. Every time I make spaghetti my husband falls back in love with me and my friends can't stop going back for seconds or thirds.