LAMORINDA WEEKLY | Spaghetti with Elk Sauce
Published February 22, 2017
Spaghetti with Elk Sauce
By Susie Iventosch
(Serves 6 as a main dish)
INGREDIENTS
2-3 Tbsp. olive oil (plus more as needed, and can use
canola oil)
1 large yellow onion, chopped
2 cloves garlic, minced
1 package sliced cremini mushrooms (8-10 oz.)
1 pound ground elk
Elk spaghetti sauce with a garnish of smoked
mozzarella cheese and basil leaves. Photo Susie
Iventosch
1 pound ground Italian-seasoned chicken or turkey
sausage, out of the casing
3-4 leaves fresh basil, julienned
2 Tbsp. minced fresh parsley
2 tsp. Italian seasoning
1 tsp. marjoram
1 tsp. paprika
1 tsp. salt
1 tsp. ground pepper
3/4 cup port or hearty red wine
4 whole large tomatoes, chopped
1 can tomato paste (6-ounce)
1 28-ounce can finely-diced
tomatoes in juice
1-2 cup chicken broth
1 pound spaghetti pasta
Garnish
1 cup freshly grated parmesan
Fresh basil leaves or small sprigs
Smoked fresh mozzarella, thinly sliced
DIRECTIONS
Heat oil in a large frying pan, and add onions and garlic. Saut� over medium heat, until onions are
translucent. Add mushrooms, parsley, basil, Italian seasoning, marjoram, paprika, salt and pepper and cook
just until mushrooms begin to soften. Add both the chicken sausage and the ground elk, and cook until
meats are completely cooked and beginning to brown. Add a little more oil as needed. Once meat is
completely cooked, add wine and fresh tomatoes. Cook for a few minutes, stirring occasionally. Now add
tomato paste and canned diced tomatoes with juices and stir well. Add enough chicken broth to arrive at
desired thickness. Bring to a boil and then reduce heat to a simmer.
file:///C/Users/Andy/Documents/Web/Lamorindaweekly/archive/issue1026/pdf/Spaghetti-with-Elk-Sauce.html[2/24/2017 8:14:13 AM]
LAMORINDA WEEKLY | Spaghetti with Elk Sauce
Cook pasta to al dente and drain well. Toss pasta with almost all of the pasta sauce, but reserve a cup or so
to spoon over the top of each serving. Garnish generously with freshly grated parmesan, and if desired, a
few slices of smoked mozzarella. Add a sprig of basil for a final touch serve with warm French or crusty
Italian bread.
Reach the reporter at:
[email protected]
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Copyright
Lamorinda Weekly, Moraga CA
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