• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Midwest Nice logo

  • Recipes
    • All Recipes
    • Recipe Index
  • Ebooks
    • Venison Ebook
    • Coffee Ebook
  • About
  • Contact
  • Portfolio
menu icon
go to homepage
search icon
Homepage link
  • Recipe Search
  • Recipe Index
  • Ebooks
    • Venison Ebook
    • Coffee Ebook
  • About
  • Contact
  • Portfolio
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Venison Dishes

    May 12, 2021 · Updated June 21, 2023

    Venison Meat Sauce

    4.82 from 22 votes
    22 Comments

    · by Amanda Gajdosik

    Jump to Recipe Jump to Video

    This post may contain affiliate links. This blog generates income via ads.

    A pin to share the recipe for homemade venison spaghetti sauce

    This venison meat sauce is our go-to red sauce for pasta night! Ground venison, crushed tomatoes, and flavorful herbs combine in a simple sauce that’s perfect for pasta. As a bonus, it’s a great filling for things like lasagna or a simple pasta bake!

    A white plate filled with cooked pasta and topped with venison meat sauce and parmesan cheese.

    We’re always looking for recipes that use ground venison in our house. This homemade spaghetti sauce is one of those recipes! Simple ingredients combine to create a supremely flavorful sauce that’s as good on top of pasta as it is as vehicle for garlic bread.

    Ingredients for this recipe

    • Ground Venison – of course you can use ground beef if that’s all you have or you’re not a fan of venison.
    • Onion
    • Garlic – feel free to use more than the recipe calls for. Really “Godfather” it up!
    • Crushed Tomatoes
    • Tomato Paste – this adds such a rich flavor!
    • Kosher Salt – always kosher salt. Always to taste.
    • Sugar – to cut the acid in the tomatoes.
    • Italian Seasoning
    • Dried Oregano
    • Ground Cinnamon – just trust me!
    • Fresh Basil – dried works too.
    • Butter – for some much-needed fat and richness in the sauce.
    All the ingredients for venison red sauce are on a rimmed baking tray.

    This sauce is very similar to the filling of my momma’s lasagna recipe, so you’ll notice a lot of familiar flavors and techniques. The main difference is that the ground venison is really the star of the show here and we aren’t going to mix is with anything like ground pork or Italian sausage. This is all about showcasing the flavors of fresh deer venison!

    How to make ground venison spaghetti sauce

    1. Sauté the onion and garlic. In a bit of olive oil.
    2. Add the ground venison. And cook until browned. Since venison is such a lean meat, you won’t have to drain the fat after this step!
    3. Add the tomatoes. Two large cans of crushed tomatoes and the tomato paste.
    4. Add the spices and seasoning. Classic Italian seasoning, ground cinnamon, and dried oregano. Plus sugar to cut the acid. Stir it all together, now.
    5. Stir in the butter. And enjoy that melty goodness.
    6. Sprinkle with fresh basil. If using dried, feel free to add it in with the other dried seasoning.
    A large pot filled with venison meat sauce.

    Recipe Substitutions

    • This homemade spaghetti sauce recipe can totally be made with beef, if that’s what you have. Just note, you’ll have to drain the fat after browning it!
    • Add extra veggies like carrots or bell peppers in with the onions, if desired.
    • My mom always adds fresh mushrooms to her meat sauce, and you can too! Brown them in a separate pan and stir in with the fresh basil at the end of cooking.
    • If you have homemade or regular tomato sauce you can use it in place of the crushed tomatoes to excellent results!

    Freezing homemade pasta sauce

    Leftover meat sauce can be kept in the fridge for up to four days, or frozen for longer. Put the leftover sauce in a freezer-safe, zip-top bag, write the date on it, and lay flat in the freezer for up to six months.

    Other great ground venison recipes

    • Ground Venison Stroganoff
    • Venison Meatballs (and Meatball Sliders!)
    • Korean-Inspired Venison
    • Cheesy Venison Enchiladas

    Watch the recipe video!

    Print Recipe
    4.82 from 22 votes

    Venison Meat Sauce

    This venison meat sauce is our go-to red sauce for pasta night! Ground venison, crushed tomatoes, and flavorful herbs combine in a simple sauce that’s perfect for pasta. As a bonus, it’s a great filling for things like lasagna or a simple pasta bake!
    Prep Time5 minutes mins
    Cook Time35 minutes mins
    Total Time40 minutes mins
    Course: Main Course
    Cuisine: American
    Keyword: Venison Meat Sauce, Venison Pasta Sauce, Venison Spaghetti Sauce
    Servings: 10 servings
    Calories: 326kcal
    Author: Amanda Gajdosik
    Prevent your screen from going dark

    Equipment

    • Large Dutch Oven

    Ingredients

    • 2 tablespoon olive oil
    • 1 large white onion diced
    • Kosher salt to taste
    • 4 cloves garlic minced
    • 2 pounds ground venison
    • 56 ounces crushed tomatoes from 2-28 ounce cans
    • 6 ounces tomato paste
    • 1 tablespoon sugar
    • 1 tsp. Italian seasoning
    • ½ tsp. dried oregano
    • ¼ tsp. ground cinnamon
    • ½ cup salted butter
    • ½ cup fresh basil leaves torn

    Instructions

    • Place a large Dutch oven over medium heat and drizzle in the olive oil. Add the onions and sprinkle with kosher salt, stirring to coat. Cook the onions until they begin to become soft and translucent, about 4 minutes. Stir in the garlic and cook until fragrant, about 1 minute more.
    • Add the ground venison and more kosher salt, to taste. Cook the venison until well browned.
    • Add the crushed tomatoes and tomato paste to the pot. Then stir in the sugar, Italian seasoning, dried oregano, and cinnamon. Finally, stir in the butter and cook until it is completely melted.
    • Taste the sauce and season with additional kosher salt, if necessary. Stir in fresh basil leaves.
    • Serve sauce with your favorite pasta and big slices of garlic bread.

    Video

    Notes

    • Leftover sauce can be kept in the refrigerator for up to four days or frozen for up to six months.

    Nutrition

    Serving: 1scoop | Calories: 326kcal | Carbohydrates: 18g | Protein: 23g | Fat: 19g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 494mg | Potassium: 971mg | Fiber: 4g | Sugar: 11g | Vitamin A: 957IU | Vitamin C: 20mg | Calcium: 89mg | Iron: 6mg

    Browse More Recipes!

    • Ground Venison Taco Salad (Great for Leftovers!)
    • A spoon sits in a partially scooped out pan of venison tater tot casserole.
      Ground Venison Tater Tot Hotdish (Midwestern Casserole)
    • One Pan Venison Hamburger Helper
    • A close up of venison breakfast tacos on a gray plate topped with avocado and cilantro.
      Venison Sausage Breakfast Tacos (Customizable!)
    2220 shares
    • Share this Recipe!
    • Send this Recipe!

    Reader Interactions

    Comments

      4.82 from 22 votes (15 ratings without comment)

      Leave a rating and review! Cancel reply

      Did you love the recipe? Let me know! And let others know too by leaving a comment and star rating. Reviews are so useful in helping other people find my site and make my recipes. Your support means the world to me!

      Amanda

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Shannon says

      January 15, 2025 at 3:32 am

      5 stars
      Thanks so much for this recipe! Absolutely delicious!!

      Reply
      • Amanda Gajdosik says

        January 15, 2025 at 6:53 pm

        Hi Shannon,

        You're so very welcome. So happy you enjoyed! Thank you for your kind review 🙂

        Amanda

        Reply
    2. MaryAnn Conklin says

      August 05, 2024 at 9:05 pm

      I have chunks of venison, not ground that I need to use. Could I use this recipe in an instant pot to get the tender meat chunks? Any suggestions on what to do?

      Reply
      • Amanda Gajdosik says

        August 14, 2024 at 3:21 pm

        Hi MaryAnn,

        I've never tried this recipe using chunks, but I like your line of thinking and would assume it could work. You could also try making my red wine venison stew - that uses whole chunks of venison and is ridiculously tender and tasty!

        Would love to know what you end up doing!
        Amanda

        Reply
    3. Karen Grimm says

      April 16, 2024 at 12:09 am

      5 stars
      The sauce was great, except the cinnamon did not work!

      Reply
      • Amanda Gajdosik says

        April 16, 2024 at 3:01 pm

        I'm sorry you didn't like the cinnamon addition in the sauce, Karen. It's how I grew up eating sauce as it's how my mom made it. Apparently adding cinnamon to red sauce is a Sicilian and/or Greek thing. My mom is known for her sauce and the cinnamon is a big part of it, ah, well. Maybe next time!

        Thanks for reviewing 🙂
        Amanda

        Reply
    4. Allison says

      July 21, 2023 at 5:43 pm

      5 stars
      This sauce was outstanding! Thanks for sharing the recipe. I loved the character the cinnamon added to the sauce. I've used ground cloves in spaghetti sauce before to achieve a similar depth of taste but never cinnamon. Such a great complement to the venison.

      Reply
      • Amanda Gajdosik says

        July 25, 2023 at 2:25 pm

        I'm so happy you enjoyed the recipe, Allison! And yes, I agree the cinnamon adds such depth! I've never tried cloves but I may have to now!

        Reply
    5. Dianne says

      January 30, 2023 at 12:26 am

      5 stars
      Delicious sauce. Thank you

      Reply
      • Amanda Gajdosik says

        January 30, 2023 at 3:19 pm

        You're so welcome, Dianne! So happy you enjoyed it 🙂

        Reply
    6. Angela says

      October 10, 2022 at 4:44 pm

      What does the cinnamon do? This is the only thing I am skeptical about.

      Reply
      • Amanda Gajdosik says

        October 10, 2022 at 8:29 pm

        Hi Angela, I know it seems weird, but it works! It's what my mom has done my entire life (it's a Greek thing) and it adds just tiniest bit of warmth and depth. It doesn't make it sweet, it doesn't make it a dessert, it just adds another layer of flavor that will intrigue your tastebuds. If you're skeptical, you're welcome to leave it out, but I highly recommend it 🙂

        Reply
    7. Wes says

      July 10, 2022 at 3:24 pm

      I have my dutch oven cooking up a batch of this as we speak!

      Finna add the tomato paste and sauce!

      Now, I stayed true to the posted recipe, but added 🫑, 🍄, and 🫒!

      Thank you for posting this recipe!

      wes
      Suffolk,VA

      Reply
      • Amanda Gajdosik says

        July 12, 2022 at 2:19 pm

        OOoooh I love mushrooms in a meat sauce! Hope you loved it!

        Reply
    8. Maxine says

      July 01, 2022 at 4:23 am

      I really want it make this but I don't have a Dutch oven. Will this still work with out using one?

      Reply
      • Amanda Gajdosik says

        July 04, 2022 at 8:55 pm

        Yes Maxine, you'll simply want to use a large enough skillet or pot that can accommodate the ingredients.

        Reply
    9. Sandra says

      November 28, 2021 at 11:47 pm

      5 stars
      Delicious. Great recipe.

      Reply
      • Amanda says

        November 29, 2021 at 5:41 pm

        Thanks for making my recipe, Sandra! <3

        Reply
    10. Emily says

      November 09, 2021 at 10:40 pm

      5 stars
      This is now my go-to spaghetti sauce recipe. It was so easy to make and the flavor was incredible. I also love that it made so much! My husband and I had enough for seconds, leftovers, and I even got to freeze some. Great way to use our ground venison. This recipe is an all-around win!

      Reply
      • Amanda says

        November 11, 2021 at 2:21 pm

        Love to hear that, Emily! Thank you so much for making and enjoying my recipe! Be sure to check out the other great ground venison recipes I have, too 🙂

        Reply
    11. Linda M says

      June 26, 2021 at 11:17 pm

      5 stars
      This is one of the Best Venison meat sauces and my husband has made a few, but this is over all his favorite. Thank you

      Reply
      • Amanda says

        June 27, 2021 at 11:12 pm

        Linda that thrills me to hear! Thank you so much for making my recipe 🙂

        Reply

    Primary Sidebar

    Hey, Yall!

    Amanda, a food photographer and recipe developer, leans against a kitchen counter. She is smiling and holding a camera. She wears a white shirt and black jeans.
    Hi! I'm Amanda, and I believe in good food for good people. I hope you enjoy the homemade recipes you'll find on my site.
    • instagram
    • facebook
    • pinterest

    Choose a Category

    Looking For Something?

    Recently

    • Lemon Drop Jello Shots (Using Real Lemons!)
    • Ground Venison Taco Salad (Great for Leftovers!)
    • London Fog Latte with Lavender Syrup (Hot or Iced)
    • Ground Venison Tater Tot Hotdish (Midwestern Casserole)
    • Three Ingredient Mandarin Orange Jello Salad (No Cottage Cheese)
    • Sweet & Spicy Dirty Chai Espresso Martini
    • One Pan Venison Hamburger Helper
    • Strawberry Rosé Jello Shots (3 Ingredients!)
    • Old Fashioned Green Jello Salad with Pineapple and Cool Whip
    • Three Ingredient Champagne Jello Shots (No Vodka!)

    Archived Posts

    Meet Amanda

    Footer

    ↑ back to top

    Wisconsin Classics

    • Brandy slush cocktail 
    • Beer battered fish fry
    • Wisconsin brandy old fashioned
    • Grasshopper cocktail
    • Beer brats and onions
    • Pink squirrel with ice cream
    • Raspberry jello pretzel salad

    Venison Dinners

    • Seared venison tenderloin 
    • Venison dry rub 
    • Juicy venison burger
    • Red wine venison roast
    • Venison meat sauce 
    • Smoked venison backstrap
    • Grilled venison tenderloin

    Coffee at Home

    • Pumpkin cream cold brew 
    • Vanilla iced coffee
    • Dirty chai latte 
    • Pistachio cream cold brew
    • Maple syrup latte
    • Vanilla sweet cream cold brew
    • Homemade chai concentrate

    About / Contact / Privacy Policy

    Copyright © 2025 Midwest Nice

    2220 shares

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.