Red Wine and Fresh Herb Venison Spaghetti with Pecorino Romano and Parmesan
Prep Time 20minutes
Cook Time 45minutes
Total Time 1hour5minutes
Author A Bachelor & His Grill
Red Wine and Fresh Herb Tomato Saucesee recipe above
16ouncesthin spaghetti pasta
8ouncesspicy Italian sausagesausage casing sliced open and discarded
Kosher salt and fresh ground peppercornto taste
Heirloom cherry tomatoessliced, to garnish
Roasted and salted pistachioschopped, to garnish
Fresh thyme and oreganochopped, to garnish
Parmesan cheeseshaved, 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.