Whenever I make a meaty red sauce, I make a giant batch. I’ll use some of it for a few days on pasta, chicken, over burgers, with meatballs or spread over pizza dough. The rest is divided into smaller batches, cooled and packed for the freezer. When I’m short on prep time, I can quick-thaw the basic red sauce and throw in a few fresh ingredients like mushrooms or diced tomatoes and dinner is served in less than an hour. This might be a good time to take a look into your freezer and put some of that ground deer meat and sausage to use.
MAKING SUPER-EASY MEAT SAUCE FOR VENISON BURGER OR SAUSAGE
- 2 to 3 tablespoons olive oil
- 2 cups ground venison
- 2 cups ground Italian sausage (game or domestic)
- 1 medium onion, chopped
- 1 medium bell pepper, chopped
- 2 tablespoons freshly minced garlic
- 1 28-ounce can crushed tomatoes
- 1 15-ounce can tomato sauce
- 1 6-ounce can tomato paste
- 2 tablespoons sugar
- 1 1/2 teaspoons dried basil
- 1 teaspoon Italian seasoning salt and freshly ground black pepper
- In a large deep skillet or stock pot, heat olive oil over medium heat.
- Add ground venison and Italian sausage. Cook, stirring often, until evenly browned.
- Add onion, bell pepper and garlic. Cook for 5 to 7 minutes.
- Add remaining ingredients except salt and pepper. Bring to a boil, then reduce heat to low, cover the pan or pot with a lid or foil and simmer for at least one hour. Season to taste with salt and pepper.
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