"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

Ernie's Spaghetti Recipe

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This recipe for Ernie's Spaghetti, by , is from At The Roylance's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Reva Clarke
Added: Tuesday, November 13, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 lb venison burger (could also use—gasp!--beef)*
1 qt Ernie’s Canned Spaghetti Base**
1 large onion diced
1 can or equivalent fresh mushrooms
1/4 c flour mixed with some water
Whole wheat spaghetti noodles
Parmesan

Directions:
Directions:
Brown venison.* Add the previously canned** spaghetti sauce base and any additional seasonings you may feel you need to for personal gratification. Though not necessary—I need to feel I’m “contributing,” so I usually add a healthy pinch of marjoram and rosemary and some garlic seasoning to the sauce base and then add all to the browned meat. Add the mushrooms. Mix the flour with water and pour into the meat/sauce mixture for thickening. Simmer to complete cooking the meat and thickening the sauce while cooking the whole wheat pasta. Ladle the sauce over individual servings of pasta. Sprinkle with Parmesan. V-e-r-y good. If you have leftover, store the pasta and sauce separately before combining as before and reheating as individual servings in the microwave.

Personal Notes:
Personal Notes:
*For venison burger: Go deer hunting as soon as you’re old enough to be rousted out of bed well before dawn, bundled up, and dig through a snow drift. When you're old enough to hunt, learn to shoot--right. Sight your gun in at the beginning of the season. Use one bullet correctly placed to kill quickly and preserve the most amount of meat. Never kill a wet doe. Never abandon a wounded animal. If, God forbid, you should wound a deer, track it to the ends of the earth and put it out of its misery then drag it all the way back and use the meat. Field dress the deer immediately. Take care not to cut into the internal organs—ugh, taste destroying. Leave the entrails in the field but bag the heart and liver separately and take them out. If you’re not a shooter, expect to be a dragger-outer, a hanger-skinner-helper, or to work on the butchering-packaging-labeling line. Precisely trim off any fat. Again, don’t waste the meat; make stew meat and, finally, venison burger out of strips or bits of meat that can’t be cut into chops, steaks, roasts, ribs. Don't forget to bless the food: “Thank you, God, for the food prepared for us. Bless it that it might nourish us and give us the strength we need. In the name of Jesus Christ, Amen.” And remember, though the meat may not be to your taste or tough "it would be tougher without it."
** See recipe for Ernie's Canned Spaghetti Sauce

 

 

 

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