Papa Mason's Elk Spaghetti Sauce

by Heather Mason
(Idaho )

This recipe includes plenty of veggies and spice, but the secret is the bacon.

2 pounds elk
1/2 pkg thick cut bacon (can also add fine chopped prociutto)
2 onions
1/2 pound celery
5 cloves garlic
1/2 pound carrots
2 red peppers
1 green pepper
2 cans tomato paste
2 cans tomato sauce
1/2 box diced tomatoes
1 pkg mushrooms
1 cup water
Worchestshire
2 tablespoons brown sugar
Cayenne pepper
Oregano
Italian seasonings
Olive oil

Start by cooking the bacon and adding the elk halfway through. Put in a bowl once browned and set aside. Use the same pan to put in onions, garlic, celery, carrots and some olive oil. Cook until onions are translucent. Add peppers and mushrooms. Add meat back in. Add all tomato products and oil. Add spices, brown sugar and Worcestershire to taste. Simmer for two hours stirring occasionally. Even better the next day.