Equalized Italian venison meat sauce

This is a meat sauce suitable for spaghetti, lasagna, ravioli, whatever. It uses an “Equalizer” technique I invented by accident.

Reducing a tomato based sauce brings out deep “Basso profundo” flavors but diminishes the brighter, fresher notes of the tomato. Adding the un-reduced sauce at the end restores the “treble” flavors back into the mix.

I discovered this trick accidentally when making sauce for two large lasagnas using a pot too small to stir without making a mess, forcing me to set some aside. The result was a thrilling surprise. Returning the lightly cooked sauce near the end restored the bright flavors without masking the deeper ones. It’s like turning up both the bass and the treble on your stereo, thus the “Equalizer”.

Make a big batch! A few days in the fridge or a few months in the freezer will do the sauce no harm at all. It will be ready when you are.

Print Recipe
Equalized Italian venison meat sauce Yum
Suitable for spaghetti, lasagna, ravioli or ???.

The baseline amounts are calibrated to produce enough sauce for one lasagna made in a standard 3 quart lasagna pan — It does NOT make 3 quarts of sauce.
Course Main Dish
Cuisine Italian
Course Main Dish
Cuisine Italian
  1. Mix meats together, form into large thin patties and brown well in hot skillet. Chop patties into small chunks and set aside.
  2. If there is much liquid left behind separate it and either discard the fat or return it to the pan. Reserve the remaining liquid.
  3. add oil to skillet and slowly saute the onion and garlic for 2 or 3 minutes,
  4. Return meat to skillet.
  5. Add tomatoes and tomato paste. If you feel like it, stage the stewed tomatoes in a bowl and snip the large chunks into smaller chunks with kitchen shears.
  6. Add the salt, sugar and ground pepper.
  7. Bring to simmer. After 10 minutes of simmering remove about 1/3 of sauce and set aside to cool.
  8. To the remaining sauce, add half of the parsley and half of any fresh herbs substituted for dried (basil, rosemary, oregano, thyme). Reserve the other half.
  9. Add fennel seed, bay leaf, and all dry spices that were substituted with fresh.
  10. Add wine, brandy, meat glaze, and any reserved saute liquid.
  11. Simmer SLOWLY uncovered, stirring frequently (every 5 minutes or so - I set a timer every time to remind myself) until reduced to a good thickness. It takes a while. It goes fastest if you have a nice wide, shallow skillet or saute pan. When reducing anything, surface area is your friend. You can speed things up with more heat, but if it's hotter than a slow simmer you'lll need to stir constantly.
After the sauce is well thickened:
  1. Add the reserved parsley and any reserved fresh herbs.
  2. Mix the reserved sauce back in and return to simmer.
  3. Simmer 10 minutes, remove from heat. Remove bay leaf. Enjoy!
Recipe Notes
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