Homemade Venison Spaghetti Sauce

Homemade Venison Spaghetti Sauce

Look at the steam rising up from the sauce – YUM 🙂

Homemade Venison Spaghetti Sauce is very easy to make and it’s a low-calorie meal that’s perfect for dieters. Even the kids will love it. You’d never know from the taste that it’s only 146 calories!

Once you’ve had homemade spaghetti sauce, you’ll never go back to store-bought. You can add whatever you want to the sauce–bell peppers, mushrooms, onions, etc… This is a great sauce recipe that you can use in many different recipes and it’s great for home canning as well.

I’ve used my Homemade Venison Spaghetti Sauce recipe, and left out the ground venison burger and venison sausage, and instead, used the meatball recipes from my Spicy Venison Meatballs and Venison Meatball Subs recipes and it turned out awesome! 

Homemade Venison Spaghetti Sauce

Prep Time: 2 minutes

Cook Time: 21 minutes

Total Time: 23 minutes

Yield: 3.5 Quarts

Serving Size: 1 Cup

Calories per serving: 146

Fat per serving: 1.1g

Homemade Venison Spaghetti Sauce

Ingredients

  • 1 lb ground venison burger
  • 1/2 venison sausage
  • 1 onion, chopped (optional)
  • 2 28 oz. cans of crushed tomatoes in puree
  • 2 tsp. salt
  • 1/2 tsp. black pepper
  • 1 tsp. oregano
  • 1 tsp. basil
  • 1/2 tsp. onion powder
  • 1/2 tsp. garlic powder
  • 9 oz. thin spaghetti

Instructions

  1. In a large frying pan heated to medium-high heat, crumble the venison burger and the venison sausage and fry until done, which should be no more than 7 minutes.
  2. Once the venison is done, drain any excess fat (if any) and add the onion. Fry the onion until it is somewhat transparent. Maybe 3 minutes.
  3. In a large kettle, add the tomatoes and all of the spices and heat until it boils and then remove it from the heat and add the venison and onions.
  4. Place the kettle back on the burner and once it starts to boil turn it back to low. At this point you just want to keep the sauce warm.
  5. Cook the pasta according to the package directions, which is usually for 8-9 minutes in boiling water.
  6. Once the paste is done, drain it and put the spaghetti and sauce together in whichever manner you please.

Notes

If you add anything other than the above ingredients to your sauce or spaghetti, please recalculate your calories. I use Calorie Count, but there's lots of other options.

http://www.deerrecipes.online/homemade-venison-spaghetti-sauce/

Grab some spaghetti and pile it on a plate and cover it with the sauce or gently mix it all in a big bowl. I love to sprinkle the top with parmesan cheese and sometimes I mix the sauce in with noodles or spaghetti, put it in a casserole dish, sprinkle it with mozzarella cheese, and melt it in the oven. It’s so delicious! 

Salad and a slice of garlic Texas Toast make great sides. It’s going to be good no matter how you fix it. 

The good, the bad and the delicious…

  • Homemade Venison Spaghetti Sauce is very low in saturated fat and high in vitamin C. 
  • It’s also, unfortunately, high in sodium, especially if you’re on a low-sodium diet.

The nutritional information does not include any cheese you might have added to the top–It’s only for the ingredients in the actual recipe, including the pasta and this is with it mixed together in a bowl.

Homemade Venison Spaghetti Sauce Nutrition Facts

Nutrition Grade: A-

Yields: 3.5 quarts / 14 cups Serving Size: 1 Cup
Calories 146 Calories from Fat 10
  % Daily Value*
 Total Fat 1.1g 2%
 Saturated Fat 0.0g  
 Trans Fat 0.0g  
 Cholesterol 19mg 6%
 Sodium 575mg 24%
 Potassium 72mg 2%
 Total Carbohydrates 17.6g 6%
 Dietary Fiber 1.9g 8%
 Sugars 3.8g  
 Protein 15.0g  
  Vitamin A 12%
  Vitamin C 19%
  Calcium 4%
  Iron 12%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

To make this recipe more diet-friendly…

  • The sodium is a little high and might be too high for those of you on a low sodium diet. The majority of the sodium in this recipe is coming from the added 2 tsp of salt and the canned tomatoes. You could omit the added salt or cut it in half.
    • Omitting the salt would remove 333mg / 14% DV of the sodium.
  • The crushed tomatoes in puree have 232mg / 10% DV of sodium. You could buy sodium free or low sodium tomatoes (look for organic) or you can buy fresh tomatoes and make your own and not add any salt. This will change the taste, but it will still be good.

Bon AppĂ©tit đźŤ´

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