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Lori’s Fantastic Spaghetti Sauce

I love tomatoes, and anything made with tomatoes. Lori is to tomatoes like Forrest Gump is to shrimp. Tomato soup, spaghetti sauce, pizza, tomato and mayonnaise sandwiches, vegetable stew…if it has a tomato base, I am there. Unfortunately for me, I married a man who hates tomatoes as passionately as I adore them. It is no small victory, then, that I have managed to create the perfect spaghetti sauce…even Duane likes it. This is a sauce that my friend Barbara and her daughter Courtney eat plain—no noodles! I make my sauce with venison for a couple of reasons—one, our freezer is full of it, thanks to the Great White Hunter, and two, venison is very low in fat and cholesterol and you can’t tell the difference in spaghetti sauce (or tacos!).  You can use venison or ground beef, whichever you prefer.


Quart jar of garden canned tomatoes, pureed

½ small can of tomato paste

2 tsp sea salt

2 tsp Italian seasoning

1/8 cup granulated sugar

¼ cup brown sugar

1 tbsp Worcestershire sauce

1 tsp basil

1 tsp onion salt

¾ to 1 lb ground beef or venison

½ chopped onion

1 tsp chopped garlic


Put everything except ground meat, onion, and garlic in stock pot to simmer. Brown meat in onion and garlic, then add to sauce. Allow to simmer for 1-2 hours to allow all flavors to fully assimilate.

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