Poppa Jack’s Hunter’s Spaghetti Sauce
From mrjwjohnson 11 years ago
- 2 hours to make
- Serves 8
This is another original recipe by me that I consider a comfort food. It's similar to the spaghetti sauce my Grandma used to make but with a few extra ingredients. This is an excellent hardy ragù with bold flavors unlike any Italian style. Read more This dish is served piping hot; I like it best after a long day outdoors on a cold winter’s day. See less
Ingredients
- 1 to 1 ½ lbs venison, Bison, or lean ground beef shopping list
- 1 tsp Cavender's Greek seasoning shopping list
- 1 cup minced onion shopping list
- 1 ½ large or two medium green bell peppers chopped shopping list
- 1 large red bell pepper chopped shopping list
- 3 red chilies or hot cherry peppers (optional) shopping list
- 1 cloves garlic, crushed shopping list
- 15 oz tomato sauce or about 2 cups jar spaghetti sauce (your favorite) shopping list
- 2 cans (14.5 ounces each) diced tomatoes shopping list
- 1/2 cup Chardonnay shopping list
- 5.5 oz can of V8 juice or Spicy V8 juice shopping list
- 1 tsp Splenda or white sugar shopping list
- 2 tsps dried basil leaves shopping list
- 1/2 tsp oregano shopping list
- 1/4 tsp ground cinnamon shopping list
- 1/2 tsp ground ginger shopping list
- 1 beef bouillon cube shopping list
- 2 tbsp olive oil shopping list
- 2 cans (16 ounces each) red or dark red kidney beans shopping list
- ground black pepper and salt to taste shopping list
- Shredded cheddar cheese shopping list
How to make it
- In a Dutch oven or large saucepan brown the ground meat seasoned with Cavender's Greek seasoning. Remove meat and add 2 tablespoons of the Olive Oil.
- Add the bell peppers, cherry peppers, and onion, cook and stir until tender.
- Add only 1 can of diced tomatoes, the liquid from both cans of beans but not the beans, wine, V8, bouillon cube, basil, oregano, Splenda or sugar, and cinnamon. Mix well. Bring to a boil then reduce heat and simmer, uncovered, for 15 mins
- stir in second can of tomatoes and bring to a boil then reduce heat and simmer, uncovered, for 15 more mins.
- Then add both cans of beans, meat, tomato sauce, black pepper, garlic and ginger; bring to a boil while stirring (careful not to burn the beans) reduce heat and simmer, uncovered, for 1/2 hour stirring occasionally.
- Add salt and pepper to taste cover and cook another 1/2 hour or to desired thickness (I like mine Thick!).
- Serve hot, over drained Bucatini, spaghettoni (thick spaghetti) or fettuccine and top with some Shredded Cheddar and/or chopped raw onion, if desired.
People Who Like This Dish 7
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- mrsjljohnson Delmar, MD
- mrjwjohnson Delmar, MD
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The Rating
Reviewed by 1 people-
Tons of flavor here. Used straight up spaghetti.
See Poppa Jacks Hunters Spaghetti Sauce for more praises.
pointsevenout
in Athens loved it
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" It was excellent "