With our busy lives and two growing big boys in my the house we are always looking for filling tasty grub. I ran across a one pot spaghetti that I tuned up to our liking. It took about 25 minutes from frozen meat to an amazing meal.
Sauté ground venison in olive oil with a medium onion chopped fine.
Add a bottle of prego sauce.
Add four cups of chicken stock, I used better than bouillon paste.
Two cups of half and half.
Start with three tablespoons of course salt.
1 tablespoon of black pepper.
Add a good palm full of Italian seasoning.
1 tablespoon of sugar.
1 tablespoon of red pepper flakes.
Add garlic and onion powder to taste, I like lots of garlic.
Three heaping tablespoons of chopped garlic.
I used two boxes of noodles and it was perfect for us to have left overs and it’s pretty thick. Use one box if you are not needing much and cut back on a cup of the half and half.
Throw everything on top of the meat and onion after they are done.
Simmer on medium for about fifteen minutes and it’s ready to go and taste amazing.
Sent from my iPhone using Tapatalk
Sauté ground venison in olive oil with a medium onion chopped fine.
Add a bottle of prego sauce.
Add four cups of chicken stock, I used better than bouillon paste.
Two cups of half and half.
Start with three tablespoons of course salt.
1 tablespoon of black pepper.
Add a good palm full of Italian seasoning.
1 tablespoon of sugar.
1 tablespoon of red pepper flakes.
Add garlic and onion powder to taste, I like lots of garlic.
Three heaping tablespoons of chopped garlic.
I used two boxes of noodles and it was perfect for us to have left overs and it’s pretty thick. Use one box if you are not needing much and cut back on a cup of the half and half.
Throw everything on top of the meat and onion after they are done.
Simmer on medium for about fifteen minutes and it’s ready to go and taste amazing.
Sent from my iPhone using Tapatalk
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