SPAGHETTI SAUCE MADE WITH GROUND VENISON
This savory homemade spaghetti sauce made with ground venison is a great all-purpose sauce to have on hand all year round. One batch makes over 2 quarts!
Provided by Mike Shreckengost
Categories Venison
Time 1h5m
Number Of Ingredients 12
Steps:
- In a large dutch oven, heat 2 Tbsp. olive oil over medium heat. Add the diced onion and cook until softened. Add in the minced garlic and sauté for another 1-2 minutes.
- Add in the ground venison, salt, and pepper and cook until no longer pink. There shouldn't be any grease to drain as deer meat is much leaner than beef.
- Add in the remaining ingredients and stir to combine. Let simmer for 30-40 minutes, occasionally stirring.
- Taste test and see if any additional salt or sugar needs to be added to taste. The sugar will help reduce the acidity. If it tastes too bitey, add more sugar 1/2 tsp. at a time.
- Serve with fresh pasta or if saving for later, let cool, then transfer to canning jars and let fully cool before sealing. Refrigerate for up to four days, or freeze for up to six months.
Nutrition Facts : Calories 170 calories, Carbohydrate 14 grams carbohydrates, Cholesterol 44 milligrams cholesterol, Fat 7 grams fat, Fiber 4 grams fiber, Protein 15 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 519 grams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
BAKED SPAGHETTI WITH VENISON
This recipe is quick and easy. The venison is such a clean taste that mixes well with the plethora of spices. It takes no time at all and taste even better the next day.
Provided by Kandicegibson
Categories Meat and Poultry Recipes Game Meats Venison
Time 1h5m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a casserole dish with cooking spray.
- Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 3 to 5 minutes or until al dente; drain.
- Meanwhile, heat olive oil in a large skillet over medium-high heat until it begins to smoke. Add venison and cook until well browned, about 5 minutes. Stir in onion and green pepper, continue cooking until softened, about 4 minutes. Add tomato paste and tomato sauce, season with garlic salt, dill, marjoram, and Italian seasoning. Bring to a boil, then reduce heat to medium, and simmer for 5 minutes.
- Place drained pasta into prepared casserole dish and pour venison overtop. sprinkle with Mozzarella and Parmesan cheeses. Bake in preheated oven until the cheese is bubbly and browned, about 25 minutes.
Nutrition Facts : Calories 362.3 calories, Carbohydrate 36.8 g, Cholesterol 72.9 mg, Fat 12 g, Fiber 5.3 g, Protein 29.1 g, SaturatedFat 4 g, Sodium 1547.8 mg, Sugar 10.9 g
WHOLE WHEAT SPAGHETTI WITH GREENS, LEMON, AND GINGER
Steps:
- Cook the pasta in a large pot of boiling salted water according to package directions, or until al dente. Drain the pasta in a colander.
- Heat the lemon oil in a large skillet over medium-high heat. Add the onion, and cook, stirring, for 2 minutes. Add the raisins, ginger, zest, garlic, salt, and pepper flakes and cook, stirring, for 2 minutes. Gradually add the greens, and as the leaves begin to wilt, add more to fit in the pan, turning constantly with tongs; cook until the greens are wilted and bright green, about 5 minutes. Add the vinegar and cook, stirring, for 1 minute.
- Return the pasta to the cooking pot, add the vegetable mixture, and toss to combine well. Serve hot.
- Place the oil and the zest in a glass jar. Let stand at room temperature for at least 2 weeks, shaking occasionally.
- Pour the oil through a strainer and discard the zest. Transfer to a jar and store, tightly covered, at in refrigerator.
WHOLE-WHEAT SPAGHETTI WITH SWISS CHARD AND PECORINO CHEESE
Provided by Giada De Laurentiis
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the oil in a heavy large frying pan over medium heat. Add the onions and saute until tender, about 8 minutes. Add the chard and saute until it wilts, about 2 minutes. Add the garlic and saute until fragrant, about 1 minute. Stir in the tomatoes with their juices, wine, and red pepper flakes. Bring to a simmer. Cover and simmer until the tomatoes begin to break down and the chard is very tender, stirring occasionally, about 5 minutes. Season the chard mixture, to taste, with salt and pepper.
- Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook until tender but still firm to the bite, stirring frequently, about 8 to 10 minutes. Drain the spaghetti. Add the spaghetti to the chard mixture and toss to combine.
- Transfer the pasta to serving bowls. Sprinkle the olives, cheese, and pine nuts and serve.
Nutrition Facts : Calories 377 calorie, Fat 10.5 grams, SaturatedFat 2 grams, Cholesterol 4 milligrams, Sodium 474 milligrams, Carbohydrate 60 grams, Fiber 11 grams, Protein 14 grams, Sugar 9 grams
WHOLE WHEAT SPAGHETTI WITH CAULIFLOWER AND GREEN OLIVES
This simple and slightly spicy vegetarian supper holds its own as the star or a side. Toothsome and flavorful whole wheat spaghetti give great texture to a rich mix of cauliflower and red peppers, topped with toasty almond slivers and a bright parsley-olive blend. Serve with additional Pecorino Romano on the side.
Provided by Drave Bave
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 1h
Yield 4
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spread almonds and sesame seeds on a baking sheet.
- Bake almonds and sesame seeds in the preheated oven until lightly toasted, about 10 minutes.
- Meanwhile, pulse olives and parsley in a food processor until coarsely chopped. Transfer to a bowl.
- Heat olive oil in a heavy 12-inch skillet over medium heat until hot but not smoking. Add cauliflower and salt; cook, stirring occasionally, for 4 minutes. Add bell pepper; cook until cauliflower is golden brown, about 8 minutes more. Add garlic and red pepper flakes and cook for 1 minute, stirring occasionally. Remove skillet from the heat.
- Bring 6 to 8 quarts of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain, reserving 1 cup cooking water. Return to the pot.
- Stir 1/4 cup pasta cooking water into the cauliflower mixture. Boil for 1 minute to deglaze the bottom of the skillet. Add olive mixture; cook and stir until heated through, about 2 minutes.
- Pour cauliflower mixture over the spaghetti and toss well. Add Pecorino Romano and toss again. Moisten spaghetti with more cooking water if it appears dry. Sprinkle with toasted almonds and sesame seeds and serve immediately.
Nutrition Facts : Calories 855.3 calories, Carbohydrate 85.2 g, Cholesterol 15.5 mg, Fat 49.6 g, Fiber 20.3 g, Protein 27.9 g, SaturatedFat 8.1 g, Sodium 1393.7 mg, Sugar 11 g
WHOLE-WHEAT SPAGHETTI WITH GARLIC OIL
Garlic oil, parsley and red pepper flakes enliven this pasta side dish. Add a sauteed vegetable, if you like.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 30m
Number Of Ingredients 6
Steps:
- In a large pot of boiling salted water, cook spaghetti until al dente, according to package instructions. Reserve cup pasta water. Drain pasta and set aside.
- In pasta pot, heat oil, garlic, and red-pepper flakes over medium until garlic has begun to brown, about 2 minutes. Add reserved pasta water, then spaghetti and parsley; season with salt. Toss to combine. Serve in bowls.
Nutrition Facts : Calories 219 g, Fat 3 g, Fiber 7 g, Protein 8 g
WHOLE-WHEAT SPAGHETTI BOLOGNESE
Make and share this Whole-Wheat Spaghetti Bolognese recipe from Food.com.
Provided by Laka
Categories Spaghetti
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Make soffritto (mirepoix or Holy trinity) from carrot, celery and parsley root: cut the vegetables into smaller pieces and coarsely chop in a blender.
- Briefly sauté onions and garlic in olive oil, add soffritto and sauté over a medium-high heat for 8-10 minutes, or until softened, stirring occasionally.
- Stir in the ground beef and pancetta, turn the heat up to high and cook for 5 - 10 minutes, or until browned all over, stirring and breaking it up with a spoon.
- Add the tomato purée, red wine, beef stock, bay leaves and thyme. Stir well, bring to the boil. Season with pepper, reduce to a low heat, cover and simmer for around 40 minutes, stirring occasionally. Remove the lid and continue cooking for about 15 minutes, or until thickened and reduced. Discard the bay leaves and thyme sprigs. Season with pepper.
- Cook the spaghetti (al dente) according to packet instructions. Drain, but save about ½ cup of the cooking water.
- Stir the spaghetti into the sauce, adding a splash of pasta water to loosen, if needed. Divide between bowls and sprinkle with Parmesan cheese, then serve.
Nutrition Facts : Calories 599.7, Fat 18.8, SaturatedFat 6.4, Cholesterol 65.3, Sodium 426.5, Carbohydrate 78.2, Fiber 3.4, Sugar 7, Protein 33.3
WHOLE WHEAT VENISON SPAGHETTI
We had deer meat left over and I decided to use it as the meat base in my spaghetti sauce.
Provided by Jennifer Bass @jenniebug1978
Categories Pasta
Number Of Ingredients 8
Steps:
- Bring large pot of water to a boil. While water is coming up to a boil, put marinara sauce, onions, garlic, and mushrooms in a medium sized pot, cover, and cook over medium low heat.
- While water is coming to a boil, brown venison. Season with salt and pepper, to taste. Once meat is brown and no longer pink, drain on paper towels to remove any excess grease. Carefully place the meat in with the sauce and stir, replace cover and let simmer.
- Once water comes to a boil, add salt and break spaghetti in half and add to the water. Cook according to package directions.
- Drain spaghetti and place on a plate. Top with the venison meat sauce.
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