Any spaghetti sauce recipe is just one cook's idea. There are millions of variations. Below is our current one. The next time we make it, it will be different again. Use your elk burger to come up with your own flare.
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1 ½# ground elk
1 medium onion
3 tablespoons minced garlic
2 ½ cups tomato sauce
1 16 ounce can diced tomato
1 small can tomato paste
1 14 ounce can mushrooms
1 small can black olives, sliced or diced
2 – 3 teaspoons dried oregano
2 – 3 teaspoons dried basil
2 – 3 teaspoons dried thyme
1 or 2 tablespoons sugar
1 – 2 teaspoons salt
1 – 2 teaspoons black pepper
½ to 1 whole green bell pepper
In large Dutch oven or pot cook meat until almost brown. Drain liquids. Add onions and garlic. Cook until meat is thoroughly browned and crumbled well. Add remaining ingredients and, ideally, let simmer for 2 – 4 hours to let seasonings permeate. Taste often and add more spices toward end if not enough “Italian” seasoning. Dry seasonings vary greatly, depending on the age and quality of the product. Tasting is necessary. Try fresh seasonings, but be prepared to use more. Serve over spaghetti noodles with a simple lettuce salad, garlic bread and dry red wine.
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