This amount of sauce will generously serve about 40 hungry club members. If you make it for home or camp use, ladle it into meal-size containers, freeze and it’s ready to go when you are. But if you do serve it at a gathering of the clan, be prepared to be appointed Clubhouse Cook for Life!
Use caution in cooking the spaghetti. Many people overcook pasta to the consistency of something that might be found in a bait box — this is unforgivable!
- 3 pounds lean ground deer, caribou, elk, moose or other game meat
- 1/4 cup vegetable oil
- 4 large onions, chopped
- 6 cloves garlic, minced, or 1 tablespoon garlic powder
- 3 (24 ounce) cans tomato sauce
- 2 (12 ounce) cans tomato paste
- 3 (10 ounce) cans mushroom bits and pieces
- 2 tablespoons soft processed cheese spread
- 1/2 cup dry red wine
- 1/4 cup ketchup
- 1 tablespoon salt
- 1 tablespoon black pepper
- 2 tablespoons oregano
- 1 teaspoon marjoram
- 1 teaspoon cayenne pepper
- 1 teaspoon monosodium glutamate
- 1 teaspoon paprika
- 5 (16 ounce) packages uncooked spaghetti
- 1 teaspoon vegetable oil
- Brown meat in oil in 2-gallon stock pot, stirring to crumble into pieces no larger than a grouse egg.
- Add chopped onion and garlic and cook over medium heat until onion is transparent.
- Stir in tomato sauce, tomato paste, mushrooms, cheese, wine, ketchup, salt, black pepper, oregano, marjoram, cayenne pepper, monosodium glutamate and paprika.
- Simmer, stirring frequently, for about 30 minutes. Check seasonings and adjust accordingly.
- Prepare spaghetti according to package directions in lightly salted water with 1 teaspoon cooking oil added to prevent boiling over. Cook al dente — firm but not hard, soft but not mushy.
From Ron Miller, in the OWAA Campsite to Kitchen Recipe Book.
[Image: Courtesy of Flickr user gadgetgeek]