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This dish is high protein and delicious! I love using ground venison in spaghetti sauce because it’s a change from the norm and a great way to implement wild game into your diet. Growing up, my mom opted for venison in spaghetti sauce a lot, so it’s near and dear to my heart. If you’re searching for your next favorite pasta dish, then this Rigatoni with Venison Spaghetti Sauce will be your new fave! I love using Rigatoni in place of spaghetti noodles because it’s much less messy (compared to slurping up spaghetti noodles!) and the more unique look makes a statement.

Nutritional benefits of Venison Spaghetti Sauce

Venison is high in protein as well as many nutrients such as b-vitamins, iron, and zinc. Just one 4-oz serving of venison gives you over 1/3 of your daily needs of b12, b-6, & zinc, and 1/2 of your daily needs of iron.
Garlic is antimicrobial, boosts the immune system, and has even been shown to reduce blood pressure and decrease cardiovascular disease.
Tomatoes are rich in antioxidants, lycopene, and vitamins and minerals. They are shown to improve the diversity of beneficial bacteria in the gut microbiome.
Basil is rich in vitamin K, helps manage cholesterol and blood pressure, protects against cell damage, helps manage blood sugar levels, and boosts mental health.

Ingredients for Venison Spaghetti Sauce

Oil for cooking – Either EVOO or avocado oil

Ground venison – Or you can sub beef or turkey 1:1

Onion – I recommend either yellow, white, or sweet onion.

Garlic cloves

Crushed tomatoes – I used the canned version.

Tomato sauce

Fresh basil

Salt and black pepper

Optional additions: fresh oregano, bay leaf, and red pepper flakes

Tools needed

A braiser or large pot for the sauce

A large pot for cooking the pasta

Method

Preheat a large pot to medium-high heat with olive oil or avocado oil. Once preheated, reduce to medium heat.
Add the diced onion and sauté for 5-8 minutes until translucent and browned.
Incorporate the garlic cloves and sauté another minute.
If needed, add another splash of oil. Then add the ground venison and sauté about 8 minutes until cooked through, breaking it up as it cooks.
Add the crushed tomatoes, tomato sauce, salt, and pepper. Stir to combine.
Incorporate the chopped fresh basil leaves (and oregano leaves if using), stirring them into the sauce. Put the bay leaf in the center, slightly covered by sauce but still visible.
Turn the heat down to a simmer and let it simmer for 30-60 minutes. The longer it simmers, the longer the flavors have to come together. Stir it every once in a while, making sure you don’t lose track of the bay leaf.
When needed, prep the pasta you are wanting to use.
Before serving, remove the bay leaf from the sauce and throw it away. Stir the sauce one more time, taste test it, and add salt or other seasonings as desired.
Serve over cooked pasta and enjoy!

Modifications

Sub ground beef, turkey, or chicken in place of the venison.
If fresh basil is not in season for you, then you can use dried seasonings instead. Start with 1/2 tsp dried italian seasoning, 1/4 tsp dried parsley, 1/4 tsp dried basil, and 1/4 tsp dried oregano (or you can just stick with 1/2 Tbsp dried italian seasoning for simplicity). Add more to taste.
Crush fresh tomatoes yourself for an even more vibrant, fresh flavor.

Can I use beef for this recipe?

Absolutely! Feel free to substitute beef 1:1. You can also use any other ground meat such as turkey or chicken.

What if I don’t have fresh basil?

I highly encourage you to use fresh basil if it’s in season. But if it’s not in season, then no worries! You can just leave it out. In order to not have bland spaghetti sauce, I would add 1/2 tsp dried italian seasoning, 1/4 tsp dried parsley, 1/4 tsp dried basil, and 1/4 tsp dried oregano (or you can just stick with 1/2 Tbsp dried italian seasoning for simplicity). Add more to taste.

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I hope you love this Rigatoni with Venison Spaghetti Sauce! Please leave a comment and rating letting me know how you like it! I love hearing from you 🙂