From My Table To Yours: 11-22-11

November 22, 2011

Columbus, MS, Food, Lifestyles



Fran Andresen


Venison Spaghetti

As promised last week, we will be talking about the spaghetti sauce recipe that I created after much experimenting. As we all know, spaghetti sauces that come in jars and cans have a high sugar content; therefore, I set out to come up with a recipe that would not drive our glucose levels up. To add interest to the whole situation, I needed to find a recipe that was heart healthy also.

You will notice I mention using venison in this spaghetti sauce recipe. We gave up eating red meat about 3 years ago for health reasons. For a time, I used ground turkey, which tastes really good, but our wonderful nephew provided us with an unending supply of venison. Basically, I will give you my recipe, but please keep in mind you can use your meat of choice.


1 lb. ground meat (I use venison burger or ground turkey)

1 small can tomato paste

1 26-oz. can tomato sauce (or you can use 2 14-oz. cans crushed tomatoes)

1 large onion, chopped

1 small can sliced black olives

1 can sliced mushrooms (you can decide how many mushrooms you want or if you want to use fresh mushrooms)

1 tsp. Splenda brown sugar (optional – this is to remove the acidic bite of the tomato)

1 T. Italian seasoning

1 tsp. garlic powder or 2 cloves of garlic, crushed

2 bay leaves

Brown your meat in a large pot. Add the remaining ingredients. You will probably need to add about 2 cups of water. (If using a slow cooker, only add about 1/2 cup water.) I usually simmer on low for about 4 hours. Remove the bay leaves before serving.

Variations: To add a little kick to the sauce, sometimes I add 1 lb. of venison sausage. You can also add Italian sausage or your favorite breakfast sausage.

Tip of the week: When ordering pizza, be sure and ask them to go extra light on the sauce. The sauces are loaded with sugars and will cause your glucose levels to spike.

Thanks for coming by for a chat. Be sure and bring a cup o’ your favorite brew and join me next week for another recipe and tip of the week. Y’all come back now, ya hear!!!

If you have any questions or suggestions, you can E-mail me at If I don’t have an answer, I will find somebody who does, and we will get back to you as soon as possible.

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