Cooked - Venison Meat Sauce - New Recipe

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Venison Meat Sauce

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10.0

2 TBSP olive oil

1 large white onion (diced)

Kosher salt (to taste)

4 cloves garlic (minced)

2 pounds ground venison

56 ounces crushed tomatoes (from 2-28 ounce cans)

6 ounces tomato paste

1 TBSP sugar

1 tsp. Italian seasoning

½ tsp. dried oregano

¼ tsp. ground cinnamon

½ cup salted butter

½ cup fresh basil leaves (torn)

Place a large Dutch oven over medium heat and drizzle in the olive oil. Add the onions and sprinkle with kosher salt, stirring to coat. Cook the onions until they begin to become soft and translucent, about 4 minutes. Stir in the garlic and cook until fragrant, about 1 minute more.
Add the ground venison and more kosher salt, to taste. Cook the venison until well browned.
Add the crushed tomatoes and tomato paste to the pot. Then stir in the sugar, Italian seasoning, dried oregano, and cinnamon. Finally, stir in the butter and cook until it is completely melted.
Taste the sauce and season with additional kosher salt, if necessary. Stir in fresh basil leaves.
Serve sauce with your favorite pasta and big slices of garlic bread.

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