Homemade tomato sauce conjures ideas of tomatoes slow cooking on the stove for hours. However, the truth is you can make a super easy venison tomato sauce in about 20 minutes. And, you’re Italian friends will not know the difference. Oh, and if you’re not into venison, this can be made vegetarian or with the ground meat of your choice. Friends, you never have to buy jarred sauce again!
We use this as the base sauce for many a recipe. Obviously, we use it for sauce over pasta. Just the other night, Sunshine made the sauce (with guidance) while The Boy and I made Venison Sausage Meatballs. In this version, the only meat was the meatballs. A batch of this sauce is also the foundation of Baked Ravioli.
Super Easy Venison Tomato Sauce
Start by browning venison (or the ground meat of your choice) in olive oil. Add onion and garlic when the meat is mostly done. Cook until the onion is translucent. (Love the Oxo Garlic Press for fresh minced garlic–see the photo below.)
Add canned crushed tomatoes, oregano, basil, parsley, and salt.
Simmer 15 minutes or longer. Serve over pasta or as the base for another meal.
Super Easy Venison Tomato Sauce & Meal Planning
This is so quick and so easy. It can easily fit into your meal planning for a weeknight meal that takes 20 or so minutes to prepare. You can make it on the weekend and use it during the week for an even quicker weeknight meal. Double, triple or even quadruple the batch and freeze it for later. I’m not very good with the whole freezer meal thing which I mentioned in my meal planning post, 5 Tips Meal Planning; however, frozen sauce is a different thing because frozen sauce can become so many other things. I just freeze it in quart sized freeze zipper bags.
We also freeze our leftovers and these become the foundation of the next batch of sauce. Before the kids started eating sauce, I think we had leftover sauce in the freezer that we would thaw and add to for a run of probably a year or more. I know that sounds gross, but really it wasn’t. It was never exactly the same sauce as the one we pulled out at the beginning of the meal. Now, we generally use it up within a month of two because we add it to Venison Parmesan or Baked Ravioli or Baked Ziti.
So, give this sauce a try and let us know in the comments below how you use it!
PS. This post contains affiliate links. When you click the link and make a purchase through the link, we make a little money, this helps to keep The Semiconservative Granola Girl going. Thank you for your support.
| Prep Time | 5 minutes |
| Cook Time | 20 minutes |
| Servings |
people
|
- 1 pound ground venison or venison sausage you can use any ground meat or leave it out altogether
- 1 tablespoon olive oil
- 1 onion, chopped about 1 cup
- 5-6 cloves minced garlic
- 1 teaspoon dried oregano
- 1 teaspoon dried basit
- 1 tablespoon dried parsley
- 1/2 teaspoon salt
- 1 28 ounce can crushed tomatoes
Ingredients
|
|
- Heat oil in a large sauce pan. Brown the ground meat.
- When meat is just about cooked through, add chopped onion and minced garlic.
- Add tomatoes, herbs and salt. Simmer at least 15 minutes.
Leave a Reply