Authentic Venison Spaghetti Sauce
A rich, classic venison spaghetti sauce made with ground deer meat, crushed tomatoes, and Italian herbs. This simple weeknight recipe comes together in under an hour and is a perfect way to use ground venison for a hearty, comforting pasta dinner.
Ingredients
- 2 pounds ground venison or lean ground beef
- 3 tablespoons olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 1/4 cup tomato paste
- 28 ounce can of crushed tomatoes
- ¾ cup water or beef stock
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon sugar
- Kosher salt
- Ground black pepper
- 2 tablespoons fresh parsley, chopped
- 3 basil leaves, chopped
Instructions
- Heat a large pot or Dutch oven over medium heat. Add the oil. Once the oil is hot and starts to shimmer, add the venison. Season the meat with salt and pepper. Cook, without stirring, until browned, 3 to 5 minutes. Break the meat up with a wooden spoon into small bits.
- Add the onion and garlic and cook while stirring, until they begin to soften, about 2 to 3 minutes. Add the tomato paste and cook for 2 minutes.
- Add the water while scraping the bottom of the pot with a wooden spoon to deglaze. Add the crushed tomatoes, bay leaf, dried oregano, thyme, and sugar. Bring to a simmer and season to taste with salt and pepper.
- Gently simmer until the sauce has slightly thickened and the flavors have developed, around 30 minutes.
- Remove from the heat and add the chopped parsley and basil. Stir to combine.
NOTES
- Brown the venison first: Let the venison sit in the hot oil for 3 to 5 minutes before stirring so it develops color, then break it into small pieces.
- Build the base carefully: Add the onion and garlic and cook only until they just start to soften, then stir in the tomato paste and cook it for about 2 minutes to deepen the flavor without burning the garlic.
- Keep the simmer gentle: Once everything is combined, simmer for about 30 minutes, just until the sauce slightly thickens. Venison is lean and can dry out if cooked too long. If the sauce gets too thick, loosen it with a splash of water, stock, or pasta water.
- Use the slow cooker: After browning the meat, cooking the vegetables, and deglazing the pot, transfer everything to the slow cooker. Cook on LOW for 2 hours or HIGH for 1 hour.
- Rest for better flavor: This sauce is even better the next day. Cool it first, then refrigerate and reheat gently.
- Store leftovers properly: Let the sauce cool completely, then refrigerate in an airtight container for up to 4 days. Freeze in a freezer-safe container for later use.
Nutrition
Calories: 365kcal | Carbohydrates: 15g | Protein: 36g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 121mg | Sodium: 378mg | Potassium: 1044mg | Fiber: 4g | Sugar: 9g | Vitamin A: 587IU | Vitamin C: 18mg | Calcium: 84mg | Iron: 7mg
Nutrition information is automatically calculated, so should only be used as an approximation. Nutrition is per serving.
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