One positive aspect of the short winter days is that with early sunsets one has time to cook supper without having to spend daylight to do it. If you have prepared during the previous summer, completely local spaghetti sauce can be prepared from scratch in very little time.
My ingredients are as follows:
Roma tomatoes-frozen from last summer’s garden
Red, sweet peppers-frozen from last summer’s garden
Garlic-kept from last summer’s garden
Onions-kept from last summer’s garden
Ground venison-from the fall hunt (seasoned with Italian spices)
A bit of brown sugar
Locally made pasta
I begin by sautéing garlic, onions, and red peppers in olive oil. Take the frozen Roma tomatoes out of the freezer and run hot water over them for a few seconds and pop the skins off of them. These are then added to the pan of sautéing ingredients. Add Italian seasoning, salt, pepper, and a bit of brown sugar to taste.
Cook the ground venison which has been seasoned with hot or mild Italian seasoning. As a tomatoes melt and cook add the ground venison and allow it all to simmer until the consistency which you like is achieved.
Serve over a good locally made pasta. A glass of homemade red wine completes the meal. Simple and delicious.