Return to Content

Venison Spaghetti Sauce

by

Ingredients:

  • 1-1/2 pounds ground venison
  • 2 tablespoons bacon fat
  • 1 large onion, chopped
  • 1/2 cup chopped celery
  • 1/2 green pepper, chopped
  • 1/2 teaspoon rosemary
  • 1 can tomatoes
  • 1 can tomato sauce
  • pinch of cinnamon
  • 1/2 teaspoon sweet basil
  • 1/2 teaspoon oregano
  • 1 cup sharp Cheddar cheese

Instructions:

Sauté the meat in the bacon fat. Add the vegetables and simmer until all are tender. Add the tomato sauce and spices. Simmer until all the flavors are well blended. Turn the heat low and melt the cheese into the sauce. Mix well, and turn over cooked spaghetti, served with grated Parmesan cheese.
Updated Thursday, August 30th, 2007
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: A Real New England Christmas

  • Vintage Decorating Tips
  • Mission to Maine's Islands
  • Norman Rockwell's Stockbridge
  • Bonus! Holiday Cookbook
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

80th-anniversart-calendar600x350-order