Rigatoni with Venison Spaghetti Sauce

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Scale

2 Tbsp extra virgin olive oil

1 large onion, diced

4 garlic cloves, minced

1 lb ground venison

28 oz can organic crushed tomatoes

15 oz can organic tomato sauce

1 cup lightly packed fresh basil leaves, chopped

1 tsp salt

Lots of fresh ground black pepper

Optional: 1 tsp chopped fresh oregano leaves

Optional: 1 bay leaf

Optional for spice: 1/2-1 tsp red pepper flakes, more to taste

16 oz rigatoni (or spaghetti noodles) – I use Banza Rigatoni

Cook Mode Prevent your screen from going dark

Preheat a braiser or 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. If you prefer the sauce to be thinner, then you can add some pasta water (or regular water).
Serve over cooked pasta and enjoy! Please leave a comment and rating!

Find it online: https://homecookedliving.com/rigatoni-with-venison-spaghetti-sauce/