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    Home » Recipes » venison » Venison Ragu (The BEST Venison Spaghetti Sauce)

    Published: Feb 5, 2022 · Modified: Sep 6, 2023 by Sarah Baumeister · This post may contain affiliate links · Leave a Comment

    Venison Ragu (The BEST Venison Spaghetti Sauce)

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    Rich and meaty, sweet and tangy, and totally saucy-- this Venison Ragu makes the best venison spaghetti sauce for an easy weeknight dinner or any time you want something hearty and satisfying.

    finished dish on a pink low bowl

    There are a few easy meals around our house that Michael and I jokingly refer as "mom" meals. These are dishes that are made easily when you forgot to take something out to thaw ahead of time or you want to cook, but don't feel like making something super fancy or complicated.

    Some of those meals are "mom tacos" and "mom spaghetti."

    Now that we have a freezer full of venison meat in different cuts, these meals are all getting the deer meat treatment! And I have to say, I may prefer it to their standard ground beef versions.

    Ground Venison Tacos are another staple you're family is sure to love.

    finished meat sauce in a skillet with basil for garnish

    Venison Ragu is similar to regular beef ragu, but with a couple additions to really make it shine.

    • Take the time to caramelize the tomato taste to bring out its sweetness and richness. This really compliments the deer meat.
    • Add red wine vinegar. I have mentioned before that I always like to add a bit of acid when cooking wild game, such as venison. It helps tone down the gaminess and again, compliments the meat very well.
    • Add more olive oil than you traditionally would. Venison is an extremely lean protein source. Although we add fat into the ground meat after we harvest it, I still like to add a bit more olive oil or butter when cooking with it than I normally would.
    venison ragu on bed of spaghetti in a low bowl with silverware in background

    Is ragu the same as bolognese?

    Although people often interchange meat sauces with names like spaghetti sauce, ragu, and bolognese, they can actually be quite different.

    A traditional bolognese is a very specific rich sauce from Italy that has a base of mirepoix (carrots, onions, and celery), and it does not have any garlic. Bolognese has wine in it, recipes vary with red or white. In true bolognese sauces, there is also cream or milk.

    This venison meat sauce is more of a ragu. It has a great depth of flavor from caramelized tomato paste and red wine vinegar. It works as a delicious meat sauce for many italian dishes including venison lasagna or cheesy stuffed shells with spinach.

    It is also wonderful poured over top your favorite pasta shape (pappardelle pasta would be wonderful!) ​with a side of garlic bread and a salad.

    Ingredients for Venison Ragu

    ingredients for venison spaghetti on a white background
    • ground venison meat
    • tomato paste
    • crushed tomatoes
    • garlic
    • onion
    • red wine vinegar
    • chicken stock
    • italian seasoning
    • salt
    • olive oil

    How to Make Venison Spaghetti Sauce

    Heat olive oil over medium heat in a large deep skillet or pot. Add in onions and garlic and saute for 3-4 minutes, until fragrant.

    onions and garlic on a green cutting board waiting to be chopped
    onions and garlic in a saute pan with olive oil

    Add in ground venison meat and brown, breaking it up with a wooden spoon as you go.

    Once the venison begins to brown, add in entire can of tomato paste and stir. It will be a little thick at first, but will be easier to work with as it heats up.

    browned venison meat coated tomato paste

    Allow to caramelize with the ground meat, stirring occasionally to avoid burning. This should take about 6-7 minutes.

    Deglaze the pan with red wine vinegar, scraping up any bits that are stuck to the bottom of the pan-- those are full of flavor.

    Add in chicken stock (you can substitute in starchy pasta water or wine) and stir.

    Add crushed tomatoes, salt, and italian seasoning. Stir and reduce heat to low. Simmer for 10 minutes to allow the flavors to combine and the venison sauce to thicken slightly.

    finished meat sauce in a skillet with a spoon

    How to Store

    This deer meat sauce can be stored in an airtight container in the fridge for up to 3-4 days.

    It also freezes wonderfully and can be kept frozen for many months. I love making big batches of sauce and separating it to pull out and thaw for various dinner recipes like lasagna, poured over spaghetti squash, and even as a pizza sauce.

    venison ragu on bed of spaghetti topped with basil in a low bowl
    finished venison ragu spaghetti sauce

    Venison Ragu (The Best Venison Spaghetti Sauce)

    Sarah Baumeister
    This Venison Ragu is the Best Venison Spaghetti Sauce with classic flavors like onions, garlic, and italian seasoning, and special ingredients like red wine vinegar to make the wild game reach its full potential.
    4.84 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 30 minutes mins
    Total Time 35 minutes mins
    Course venison
    Cuisine American
    Servings 6 cups
    Calories 327 kcal

    Ingredients
      

    • 1 lb. ground venison meat
    • 1 5 oz. can tomato paste
    • 1 28 oz. can crushed tomatoes
    • 5 garlic cloves minced
    • 1 medium onion diced
    • 2 tbsp. red wine vinegar
    • ½ cup chicken stock
    • 1 tbsp. italian seasoning
    • 1 tsp. salt
    • 3 tbsp. olive oil

    Instructions
     

    • Heat olive oil over medium heat in a large deep skillet or pot. Add in onions and garlic and saute for 3-4 minutes, until fragrant.
    • Add in ground venison meat and brown, breaking it up with a wooden spoon as you go.
    • Once the venison begins to brown, add in entire can of tomato paste and stir. It will be a little thick at first, but will be easier to work with as it heats up.
    • Allow to caramelize with the ground meat, stirring occasionally to avoid burning. This should take about 6-7 minutes.
    • Deglaze the pan with red wine vinegar, scraping up any bits that are stuck to the bottom of the pan-- those are full of flavor.
    • Add in chicken stock (you can substitute in starchy pasta water or wine) and stir.
    • Add crushed tomatoes, salt, and italian seasoning. Stir and reduce heat to low. Simmer for 10 minutes to allow the flavors to combine.

    Nutrition

    Serving: 1gCalories: 327kcalCarbohydrates: 18gProtein: 29gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 9gCholesterol: 92mgSodium: 750mgFiber: 4gSugar: 10g
    Tried this recipe?Let us know how it was!

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    Hi, I'm Sarah! I am a wife, mother, and believer. I have been cooking since I could stand and am excited to share my love for being in the kitchen with all of you. You will find a variety of recipes here from healthy family dinners, to ways to prepare venison, to soups, to baked goods, we love it all!

    Learn more about me →

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