Wednesday, August 16, 2006

Venison Meat Sauce

1 pound venison or ground beef
1/4 pound Spicy Jimmy Dean or Bob Evans ground breakfast sausage.
28 oz can crushed tomatoes
19 oz can plain tomato sauce
1 tsp ground black pepper
½ tsp salt
2 tsp oregano
2 tsp basil
¾ tsp cinnamon
¾ tsp nutmeg
1 finely grated large carrot
2 tbsp brown sugar
½ cup red wine
3-4 drops Scoville Brothers Singing Smoke hot sauce
4 oz maple cured bacon, chopped into small pieces and fully cooked to crisp.

Simmer all the ingredients except the wine and the meats, for about an hour. Then add the meat which has been cooked and drained and the wine. Cook on low, covered, for another 30 minutes (or you can just cook the whole thing all day on low in a crockpot). Just before serving, finish the sauce by adding . . .

¼ cup whipping cream
(do NOT whip it first. . . . on great, now I have that song "whip it good" in my head and it won't go away, 80's flashbacks are the worst).

Serve over 1 ½ pounds fresh pasta, cooked. Top with grated Parmesan.

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