Spaghetti and Meat Sauce (ELK)

Spaghetti and Meat Sauce (ELK)

Spaghetti and Meat Sauce (ELK) 


1 Large Can Crushed Tomato’s plus water

1 Clove Garlic

1 TBLSP Onion Powder

2 TBLSP Olive Oil

1 Slice Thick Cut Bacon

1 TSP Salt

1/3 Cup Milk

1/2 Cup Pecorino Romano or Parmesan Finely Shredded (not-pre-shredded, it will not melt)

1 heaping TBLSP Oregano

3 baby carrots

1 box pasta of choice (spend the extra money and get pasta from Italy) 


In a large pot add 1 Tablespoon Olive Oil to medium heat, add some finely chopped garlic and stir for about 30 seconds.  After the aroma is amazing, dump in your canned of crushed tomato’s.  Fill large tomato can with water and dump that into the sauce.  Give it a mix and add in the onion powder and oregano.  Bring up to a slow boil, then cover and set to simmer.


In a second pan, fry your bacon.  Do, not drain the grease.  After the bacon is crispy add in the one pound of ground elk. Smash up the elk in the pan so that it cooks into crumbles.  Season the elk with some salt and pepper to taste and then fry it in the pan until it has a nice crust.  You don’t need to cook the elk all the way through.  Once the elk has a nice crust on all sides add it to the sauce, bacon and all.  


Simmer, the sauce for about 20 minutes then add in the milk and the shredded cheese.  Stir until the cheese has melted into the sauce.  Add in the carrots then simmer for about 40 more minutes.  Give it a taste along the way.  It will get better the longer you cook it.  Serve over pasta as per the directions on the box with more shredded cheese on top.  


This gets even better as a leftover! Enjoy!


Recipe by Jason Ingersoll - Mounted Horn

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