This is one of my favorite recipes! It has slowly evolved over the years and it is now perfect! Honestly sometimes I make it twice a week!
I started out making spaghetti like most people and eventually decided I was over the jar of spaghetti sauce and needed to make something that tasted a little bit more real. Spaghetti is one of those recipes you really can play with if you use the right types of ingredients. Every time I made it I added add in new ingredients for example I started out using crushed tomatoes and various seasonings, oregano, basil, Italian seasoning garlic, etc. then decided to start adding red wine, sugar and fresh basil, onions, garlic sautéed.
Recently a friend showed me a similar recipe where she used bacon as the main ingredient in a red pasta and it was incredible! So I decided to bring the bacon on board as well and it really paid off! The bacon is the definitely the key ingredient in this recipe!
Usually when I’m looking to spice up a bland recipe or try a new one for the first time I do research. I will look at several similar recipes and jot down the best ingredients in each (assuming they will all taste good together) and create a recipe that tastes amazing.
Ingredients
1 pound ground venison, beef or Italian sausage
1 ½ cups cut bacon
¾ box angel hair noodles
1 tablespoon olive oil
4-6 garlic cloves
½ onion
1 tablespoon brown sugar
1 tablespoon fresh basil
dash of crushed red pepper (optional)
2– 28 oz cans crushed tomatoes
1 packet McCormick Thick & Zesty spaghetti seasoning
1 tablespoon red wine
Shredded parmesan cheese for topping
Directions
In large pan brown ground venison
Meanwhile mince 4 – 6 cloves of garlic
Chop onions
Cut bacon into 1/4 in pieces
Once venison is browned set aside in small bowl. Rinse pan and return to stove.
In pan add 1 tablespoon olive oil of choice. I usually like to use Tuscan Herb Oil from a local store Red Wing Olive Oils & Vinegar . Over medium heat add garlic and Sautee for about 3 minutes stirring constantly to avoid burning.
Add onion and crushed red pepper (optional start small this could make your spaghetti very spicy if you add too much) Sautee for another 3 minutes stirring constantly. Next add bacon and cook for about 5 to 10 minutes until bacon starts to brown stirring occasionally.
While bacon is cooking bring quarts of water to boil in large pot and cook noodles as directed on box. When finished strain and set aside.
Once bacon is slightly browned add ground venison, basil and brown sugar; let cook for another 3 to 5 minutes.
Add crushed tomatoes, McCormick seasoning packet and red wine stir together well. Cover and simmer on low for about 10 minutes
While in strainer cut noodles in half with a large knife this makes it easier to stir into sauce.
Add noodles to sauce heat on low for another 5 minutes and serve! Top with shredded parmesan cheese and serve with French bread & salad.
Additional ingredients to add
Mushrooms
Broccoli
Green Pepper
Spinach
Worcestershire sauce
Parsley
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