Venison Quickie Spaghetti

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1 lb. ground venison, no fat added
24 oz. jar. Newman's Own Sockarooni Pasta Sauce
12 oz. Prego Italian Sauce or brand of your choice
2 tablespoons extra virgin olive oil
1/4 cup Dry Sherry
1 teaspoon Morton table salt - to taste
2 teaspoons Italian seasoning - to taste
1/2 teaspoon freshly ground black peppercorns (Tellicherry)
1 lb. thin spaghetti pasta
Parmigiano-Reggiano cheese, grated
Parsley, chopped



1 lb. ground venison, no fat added
2 tablespoons extra virgin olive oil
2 eggs, lightly beaten
1/2 cup Parmesan cheese, grated
1/2 cup Progresso Italian Style bread crumbs
3 cloves garlic, minced fine
1/2 cup whole milk
1 teaspoon dried basil
1/4 cup chopped parsley
1 teaspoon Morton salt
1/2 teaspoon freshly ground black peppercorns (Tellicherry)

Mix all the above meat ball recipe ingredients except the olive oil and form into 1.5 inch diameter balls.  Heat 2 tablespoons olive oil in a large skillet over medium heat; add meat balls and brown on all sides.  Drain on bakers rack or paper towels and add to the spaghetti sauce.  Simmer in sauce below for 20 minutes.

Using the same skillet you fried the meat balls in, add 1/4 cup of Dry Sherry and deglaze the drippings/residue left.  Add 2 tablespoons olive oil and ground venison to a large skillet over medium heat; brown meat.  Meanwhile, cook Spaghetti pasta per instruction on package.  Add Newman's Sockarooni Pasta Sauce, Prego Italian Sauce, salt, black pepper and Italian seasoning to the skillet and stir to combine.  Add meat balls to sauce; turn heat down to low and simmer for 20 minutes.  Serve venison spaghetti sauce over spaghetti pasta while hot; garnish with fresh chopped parsley and freshly grated Parmigiano-Reggiano cheese.  A good choice of sides would be: toasted garlic bread, tossed salad and wine of your choice.

YIELD: 4 to 6 servings

Above Venison Quickie Spaghetti n Meat balls prepared on 08-13-14 and was outstanding!

NOTES:  I have an Italian Meat Balls n Spaghetti  recipe but this is the Reader's Digest version and your entire meal will be ready under an hour for those folks that are on the move.  You can  substitute ground beef if desired and leave off the olive oil and be sure to drain excess fat rendered while browning the ground beef.  Ground venison has to be the healthier meat choice in my humble opinion.

Click on below sequence thumbnail pixs for a larger screen view:

Web published on 08-10-14 by Bill aka Mickey Porter with pixs added on 08-13-14.

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