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!
Servings: 10 servings
- 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 teaspoon Italian seasoning
- ½ teaspoon dried oregano
- ¼ teaspoon ground cinnamon
- ½ cup salted butter
- ½ cup fresh basil leaves torn
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.
- Leftover sauce can be kept in the refrigerator for up to four days or frozen for up to six months.
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