Red Wine and Fresh Herb Venison Spaghetti with Pecorino Romano and Parmesan

Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Author A Bachelor & His Grill


  • Red Wine and Fresh Herb Tomato Sauce see recipe above
  • 16 ounces thin spaghetti pasta
  • 1 knob butter
  • 1 tablespoon olive oil
  • 16 ounces ground venison
  • 8 ounces spicy Italian sausage sausage casing sliced open and discarded
  • Kosher salt and fresh ground peppercorn to taste
  • Heirloom cherry tomatoes sliced, to garnish
  • Roasted and salted pistachios chopped, to garnish
  • Fresh thyme and oregano chopped, to garnish
  • Parmesan cheese shaved, to garnish


  • Prepare tomato sauce per recipe above. Cover and set aside.
  • Meanwhile, add pasta to a pot of boiling salted water. Turn down heat to a rolling simmer, cover and cook until al dente. Drain. Then cover and set aside.
  • Meanwhile, in a heavy bottom saute pan over stove top high heat warm the butter and oil. Loosely mix together the ground venison and Italian sausage, season to taste with salt and pepper, then sear the meat, cautious to not over cook. Remove when meat is golden brown upon it's exterior and light pink in color on it's interior. Immediately stir meat into prepared tomato sauce.
  • To plate, spoon ground venison tomato sauce mixture over the pasta. Garnish with chopped pistachios, shaved Parmesan, fresh heirloom tomatoes and herbs. Season to taste and serve.