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Pasta and sauce make an excellent combo packed with flavor. The longer the sauce simmers, the thicker and richer it becomes. Pasta and sauce can quickly be reheated after a day afield, making it a great recipe for hunt camp.
Serving the pasta and sauce with a generous helping of ricotta cheese adds richness and creamy texture. Hunters on the go will appreciate the proteins and carbohydrates to fuel and repair muscles on the move.
Ingredients
- 1½ pounds of venison burger
- 3 tablespoons of olive oil
- 1 large onion, coarsely chopped
- 1 teaspoon of salt
- 1 teaspoon of ground black pepper
- 2 tablespoons of oregano
- 1 teaspoon of sweet paprika
- 1 teaspoon of marjoram
- 4 cloves of garlic, minced
- 2 cups of fresh mushrooms, sliced
- 2 five-ounce cans of tomato paste
- 2, 29-ounce cans of tomato sauce
- ½ cup cheddar cheese, grated
- ¼ cup of parmesan cheese, grated
- 1 tablespoon of fresh basil
- ½ green pepper, finely chopped
- ½ red bell pepper, finely chopped
- 2 jalapeño peppers, finely chopped
- 8 ounces of ricotta cheese
- 1 pound of dry or fresh fettuccine noodles
Directions
- Add the olive oil to a large pot over medium heat, and brown the onions. Add the ground venison and cook until the pink edges disappear.
- Add the remaining ingredients, except the ricotta cheese, to the pot. Simmer for one hour on low to make it thick and flavorful.
- Cook the fettuccine as directed on the package.
- Place cooked fettuccine in a serving bowl and create a hole in the middle to place the ricotta cheese. Pour the sauce over the fettuccine, but not over the cheese.
- Serve from the center of the bowl to get ricotta cheese with every serving.
