Spaghetti Della Carne Di Cervo Aka Venison Spaghetti
Indulge in a rustic and hearty Italian-inspired dish with Spaghetti Della Carne Di Cervo, also known as Venison Spaghetti. This recipe pairs tender ground venison with a rich, slow-simmered tomato and red wine sauce, creating a flavorful twist on a classic spaghetti Bolognese. Enhanced with aromatic garlic, onion, and a medley of dried herbs, the sauce achieves an irresistible depth of flavor thanks to the addition of beef or venison stock and earthy bay leaves. Perfectly al dente spaghetti is tossed in this luscious sauce and finished with grated Parmesan and optional fresh parsley for a garnish that elevates the dish. Ideal for a cozy dinner, this comforting venison spaghetti brings together wild game elegance and timeless Italian cuisine.
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Recipe Information
Ingredients
- 400 grams Spaghetti
- 500 grams Ground venison
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 4 cloves Garlic, minced
- 800 grams Crushed tomatoes
- 2 tablespoons Tomato paste
- 120 milliliters Red wine
- 120 milliliters Beef or venison stock
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 2 Bay leaves
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 50 grams Parmesan cheese, grated
- 2 tablespoons Fresh parsley, chopped (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente, then drain and set aside, reserving 1/2 cup of pasta water.
Heat the olive oil in a large, deep skillet or pot over medium heat. Add the diced onion and garlic, and sauté for 3–4 minutes until softened and fragrant.
Add the ground venison to the skillet. Cook, breaking it up with a wooden spoon, until fully browned, about 7–10 minutes.
Deglaze the pan with the red wine, scraping up any browned bits from the bottom of the skillet. Let the wine cook down for 1–2 minutes.
Stir in the crushed tomatoes, tomato paste, and broth. Mix well to combine.
Add the oregano, basil, bay leaves, salt, and black pepper. Stir the sauce and bring it to a gentle simmer.
Reduce the heat to low, cover the skillet, and let the sauce simmer for 30–40 minutes, stirring occasionally. If the sauce becomes too thick, stir in some of the reserved pasta water.
Taste the sauce and adjust seasoning with additional salt or pepper if needed. Remove the bay leaves.
Toss the cooked spaghetti with the venison sauce until well coated.
Serve hot, topped with grated Parmesan cheese and a sprinkle of fresh parsley if desired.
Nutrition Facts
Calories |
2258 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.0 g | 108% | |
| Saturated Fat | 32.8 g | 164% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 525 mg | 175% | |
| Sodium | 3761 mg | 164% | |
| Total Carbohydrate | 186.5 g | 68% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 36.6 g | ||
| Protein | 169.3 g | 339% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 868 mg | 67% | |
| Iron | 32.1 mg | 178% | |
| Potassium | 4274 mg | 91% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
