Some close friends recently gave me some elk sausage, as they are quick to share their game bounty. I made a crowd-pleasing spaghetti sauce. (Elk meat is leaner and higher in protein than beef or chicken.)
Tomato Sauce with Elk Sausage
1/4 cup extra-virgin olive oil
1 clove garlic, minced
1 onion, peeled and finely chopped, about 1 cup
1 pound Elk sausage
1/2 cup red wine
1/2 teaspoon sea salt
1/8 teaspoon freshly ground pepper
1/8 teaspoon ground nutmeg
1 15-ounce can good quality tomato sauce
1 15-ounce can good quality diced tomatoes
4 tablespoons good quality tomato paste
Heat the olive oil, in a large saucepan over low to medium heat. Add the onion and garlic and sauté for 5 minutes, until translucent.
Add the elk sausage and cook over medium heat, breaking it up with a wooden spoon until cooked.
Add wine and cook until liquid evaporates. Season with salt, pepper and nutmeg.
Add tomato sauce, water and tomato paste. Stir well. Bring to a boil. Reduce heat to low, cover and simmer for 1 hour, stirring occasionally. Taste and adjust for salt and pepper. Toss with your favorite pasta.