Almost from Scratch Spaghetti Sauce

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My children LOVE spaghetti.  I do too!  There’s something homey and comforting about a big steaming bowl of tomato sauce and noodles. For years I cheated and used the canned stuff, but I was always disappointed.  This past year I finally found a recipe that was close to my liking.  With a little tweaks here and there it has become a favorite.

 

Meatballs

1 pound venison or lean ground beef or a combination of  one of these mixed with some pork sausage.

1 cup fresh bread crumbs

1 T dried parsley

1 T grated Parmesan cheese

1/4 t ground black pepper

1/8 t garlic powder

Mix all ingredients well and form into meat balls.  Bake 375 degree oven about 20 minutes. *Or alternately…you may stick these in the fridge uncooked and add to crockpot or large sauce pan to cook in the sauce. Just make sure if putting them in crockpot you leave enough time for them to cook through!

 

Sauce

3/4 cup chopped onion

5 garlic cloves, minced

2 T olive oil

2 (28 oz) cans crushed tomatoes OR 4 (15oz) cans diced tomatoes run through the blender. (I usually leave one can unblended to give a bit of chunkiness to the sauce)

2 t  salt

1 t  white sugar

1 bay leaf

1 (6oz) can tomato paste

3/4 t dried basil

1/2 t dried oregano

1/2 t black pepper

In a large sauce pan, saute onion and garlic in the olive oil.  Cook until translucent. Stir in tomatoes, salt, sugar, basil, oregano, black pepper, and bay leaf. Bring just to a slow boil stirring often.  At this point I transfer the sauce to a crockpot, but if you don’t want to do this just reduce the heat, cover and let simmer for 90 minutes.  Stir in tomato paste (if using slow cooker do this an hour or two before serving) and meat balls simmer 30 minutes more.

 

**Quite often I don’t want to mess with making meatballs so I just brown the meat, leave out the bread crumbs and egg, add all the seasonings and then put it into the sauce a couple of hours before I want to serve it.

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Venison Burgers

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My family loves burgers and probably could eat them every week if I made them.  Here is my favorite recipe for basic venison burgers.

 

Ingredients:

2 lbs of ground venison

2 eggs

1 1/2 Tablespoons worcestershire sauce

1/4 teaspoon ground pepper

2 teaspoons season salt

1 teaspoon garlic powder

Mix all ingredients together thoroughly.  Cover and place in refrigerator for at least 2 hours.

Grill, pan fry or one of my personal favorites, because it is so quick, grill on a George Foreman Grill, until to desired doneness.

Toppings:

Onion

Home canned kosher dill pickles

Lettuce

Tomato (if in season~ the winter ones gross me out with their flavorlessness and mushy or hard as a rock texture)

Avocado (I toss this with a little lemon or lime juice and some garlic salt~ YUM)

Cheese

Mayo

Ketchup

Mustard

Horseradish sauce

You Choose!

Venison Meatballs

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1 pound venison burger

1 pound ground sausage (I use Bob Evans)

2 cups fresh bread crumbs

2 Tablespoons of dried parsley

2 Tablespoons of grated Parmesan cheese

1/2 teaspoon of black pepper

1/4 teaspoon of garlic powder

2 eggs beaten

Mix all ingredients well, then form into balls.  Fry in a single layer in pan over medium-high heat turning to brown all sides.  Cook until no longer pink. Or place in a greased baking dish in a single layer in a 375 degree oven for 20 minutes or until cooked thru. Drain.

These are wonderful in spaghetti or add a thick marinara sauce and serve them on hoagie buns.