Venison Spaghetti
A hearty, full-flavored venison spaghetti simmered slowly in a rich tomato sauce and topped with cheese for a comforting family dinner.
Ingredients
- 1 lb. ground venison
- 1 large onion, chopped
- 2 cans tomato paste
- 2 to 3 cloves garlic
- 2 c. or more water
- 1 can chopped, drained mushrooms
- 1 T. oregano, or to taste
- 1 T. basil, or to taste
- 1 tsp. rosemary, crushed fine
- 10 dashes Worcestershire sauce
- 5 dashes Tabasco sauce
- 1 tsp. black pepper
- 1 tsp. salt
- 1 (8 oz.) box spaghetti
- Shredded cheese, for topping
Instructions
- Brown the ground venison in a heavy pan or skillet, then drain excess fat.
- Add the onion, tomato paste, garlic, water, mushrooms, oregano, basil, rosemary, Worcestershire sauce, Tabasco, black pepper, and salt to the venison.
- Cook slowly over low heat for about 1 1/2 hours, adding more water throughout cooking as needed to maintain sauce consistency.
- Cook the spaghetti according to the package directions and drain.
- Serve the venison sauce over the cooked spaghetti and top with cheese.
Cook’s Notes
Simmering the sauce low and slow for the full 90 minutes deepens the flavor, so resist the urge to rush it; just keep an eye on the liquid level and add water as needed to prevent sticking.
Ingredient Swaps
Ground beef or a mix of ground beef and pork can be used in place of venison if desired, and canned diced tomatoes can stand in for some of the water for a chunkier sauce.
Serving Suggestions
Serve topped with shredded cheese alongside a tossed salad with Italian dressing and garlic bread, finishing the meal with spumoni ice cream for dessert.
Storage & Reheating
Store leftover venison spaghetti sauce in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months; reheat gently on the stovetop, adding a splash of water if the sauce has thickened.
Common Questions
Can I make the sauce ahead of time?
Yes, the venison sauce can be made a day or two in advance and reheated gently before serving over freshly cooked spaghetti.
How do I keep venison from tasting too gamey?
Browning the meat well and draining excess fat, along with the garlic, herbs, and Worcestershire sauce in this recipe, helps balance and mellow venison’s stronger flavor.
Can I make this sauce less spicy?
Simply reduce or omit the Tabasco sauce to tone down the heat while keeping the rest of the seasoning the same.