Tomato Sauce with Elk Sausage

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.

Cook, Eat, Laugh…Claudia





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