30-Minute Venison Spaghetti Sauce
Learn how to make a Venison Spaghetti Sauce in just 30 minutes using ingredients you probably already have in your pantry! This deer spaghetti recipe is a family dinner staple and one of our 10-year-old daughter's favorite ground venison recipes.
Servings: 8 servings
Ingredients
- 2 Tablespoons olive oil
- 1 medium yellow onion, finely diced
- 2 celery stalks, finely diced
- 1 Tablespoon minced garlic
- 1 pound ground venison (or ½ pound ground Italian sausage and ½ pound ground venison)
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 pound spaghetti noodles, for serving
- ½ cup beef broth
- 1 28-ounce can crushed tomatoes
- 2 Tablespoons tomato paste
- ½ teaspoon Italian seasoning
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon crushed red pepper flakes
- 1 teaspoon sugar
- 1 Tablespoon Worcerstershire sauce
Instructions
- Bring 3 quarts of water to boil in large pot for cooking pasta.
- In a large Dutch oven, heat oil over medium-high heat. Add the onion and celery and sauté for 3 minutes. Add garlic and sauté another 1 minute.
- Add ground venison, salt, and pepper, and cook, breaking it up with a wooden spoon or spatula, until no longer pink, about 3 minutes.
- Add the spaghetti to the pot of boiling water and cook according to package directions until al dente, about 10 minutes.
- Meanwhile, add beef broth, crushed tomatoes, tomato paste, Italian seasoning, onion powder, garlic powder, crushed red pepper, sugar, and Worcestershire to the Dutch oven and stir until everything is well combined. Bring sauce to a quick boil over high heat, then reduce heat to medium and simmer for 10-15 minutes, stirring often.
- Using tongs, transfer the cooked spaghetti noodles to a serving platter or individual dinner plates. Ladle sauce on top and sprinkle with some Parmesan cheese if so desired.
