Bacon Spaghetti

Directions

1. 1
   In pan brown ground venison
2. 2
   Meanwhile mince 4 - 6 cloves of garlic, chop onions and dice bacon into 1/4 inch pieces (keep separate)
3. 3
   Once venison is browned set aside in small bowl. Rinse pan and return to stove.
4. 4
   In pan add 1 tablespoon olive oil of choice. I usually like to use Tuscan Herb Oil from a local store Red Wing Olive Oils & Vinegar . Over medium heat add garlic and Sautee for about 3 minutes stirring constantly to avoid burning.
5. 5
   Add onion and crushed red pepper (optional start small this could make your spaghetti very spicy if you add too much) Sautee for another 3 minutes stirring constantly. Next add bacon and cook for about 5 to 10 minutes until bacon starts to brown stirring occasionally.
6. 6
   While bacon is cooking bring quarts of water to boil in large pot and cook noodles as directed on box. When finished strain and set aside.
7. 7
   Once bacon is slightly browned add ground venison, basil and brown sugar; let cook for another 3 to 5 minutes.
8. 8
   Add crushed tomatoes, McCormick seasoning packet and red wine stir together well. Cover and simmer on low for about 10 minutes
9. 9
   While in strainer cut noodles in half with a large knife this makes it easier to stir into sauce. Add noodles to sauce heat on low for another 5 minutes and serve! Top with shredded parmesan cheese and serve with French bread & salad.