Saturday, January 1, 2005

Gun Show Meat Sauce

2 cans (14.5 ounces) whole tomatoes
2 cans tomato paste
1 tablespoon dried basil
1 tablespoon dried parsley
(Note, if you are really short on time you can substitute two jars of basil tomato marinara sauce for these first four ingredients).

1/4 teaspoon dried rosemary
1 teaspoon Penzey's Italian seasoning (a general mixture of thyme,oregano, rosemary and basil)
1/8 teaspoon salt
2 or 3 grinds of fresh ground pepper
1/4 teaspoon crushed red pepper.
1 large onion
3 tablespoons olive oil
3 cloves garlic roasted and chopped (or used jarred minced garlic).
1/2 heaping teaspoon wild honey
1/2 cup red dry table wine (I used Smoking Loon Merlot)
1 1/2 pounds ground venison
1 tube of "hot" breakfast sausage (I used Jimmy Deans but Bob Evans also has a good one)
9-10 pieces center cut bacon
4 ounces goat cheese

Mix tomatoes, paste, spices and honey and let simmer for 15 minutes while you do the next steps.

Saute onion with garlic until softened in the olive oil, do not drain. While it caramelizes, fry venison, drain (if needed) and set aside. Fry pork sausage, drain and set aside. Cook bacon, drain and chop. Add meats into sauce and let simmer, covered on low for another 15-30 minutes. Add red wine and continue to cook for another 15-45 minutes on low, covered. (Times are estimate, I put the burner on very low and let it sit, covered, for an hour after just adding the meat and the wine, as I had a couple guests running late).

Just before serving stir in 4 ounces of goat cheese (or cream cheese) and stir until blended

Serve over pasta with Parmesan/Romano to sprinkle on the top.

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