Bambi’s Marinara

Ingredients:

  • 28 oz can of crushed tomatoes
  • 2- 14.5 oz cans 100% natural stewed, peeled tomatoes
  • 1 lb ground venison (or other lean ground meat)
  • 1 large yellow onion, diced
  • 1 green bell, diced
  • 5 cloves garlic, minced
  • 3 T extra virgin olive oil
  • 3 T granulated sugar
  • 2 T kosher salt
  • 2 T dried basil
  • 2 tsp dried oregano
  • 1/2 tsp black pepper
  • 1/4 c fresh parsley, chopped
  • 2 bay leaves
  • 1/4 c water

Instructions:

  1. Blend stewed tomatoes in a blender, 2 pulses about 3 seconds each
  2. Add crushed tomatoes, blend with about 5 pulses. Set aside.
  3. In a stock pot or dutch oven, add olive oil and heat to medium.
  4. Add onion, bell pepper, and garlic and half of salt. Cook until soft, about 3 minutes.
  5. Add meat and brown, about 10 minutes.
  6. Add all other ingredients except tomatoes and water. Mix well and cook about 2 minutes.
  7. Add tomatoes and water. Mix well, being sure to scrape any bits off the bottom of the pan.
  8. Bring to boil, then turn heat to low and simmer at least 45 minutes. Stir every 15 minutes or so. (The longer you simmer, the longer the flavors have to mix.)
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