Old Frontier Spaghetti



1.5 lb  ground  elk
1/2 cup olive oil
2 tbsp butter
1 green bell pepper, chopped
1 yellow onion, finely chopped
1 clove garlic, minced
salt and pepper to taste
1 can tomatoes
1 8 oz can tomato sauce
2 quarts water
8 oz thin vermicelli
Parmesan cheese

Heat olive oil and butter in a large fry pan. Add green pepper, onion, and garlic, sauté until onions are translucent. Add ground elk, salt and pepper to taste. Cook over medium heat stirring occasionally until elk is browned. Add tomatoes and tomato sauce, cover, reduce heat and simmer for 1 hour. Cook vermicelli according to package instructions. Add spaghetti to sauce, toss and serve. Sprinkle with Parmesan, serve with toasted French bread and a green salad.

Serves 8


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