1 pound venison
2 tablespoons vegetable oil
4 cloves garlic, minced
salt and pepper to taste
2 onions, diced
1 1/2 cups beef broth
3 cups beef stock
2 cubed potatoes
3 cubes beef bouillon
1 teaspoon dried minced onion
1/2 teaspoon dried thyme
1 tablespoon dried sage
1 teaspoon black pepper
1 medium onion, chopped
1 1/2 tablespoons dried parsley
3 tablespoons all-purpose flour
1 dash crumbled red pepper flakes
1 cup chopped celery
1 cup shredded mozzarella cheese
In a large saucepan, heat oil over high heat. Add garlic, salt and pepper. Saute for 5 minutes.
Stir in onions, celery, beef stock, potatoes, bouillon, onion, thyme, sage, black pepper, celery, mozzarella cheese, red pepper flakes and celery. Bring mixture to a simmer, then reduce heat to low. Cover and simmer overnight.
The following morning, remove noodles and sauce from heat, and stir in flour, red pepper flakes and celery. Return noodles to saucepan with sauce. Bring to a slow boil, reduce heat to low, add cheese and simmer for 10 minutes. Remove from heat and cool.
Return spaghetti sauce mixture to a small bowl and stir to combine with sauce. Cover and refrigerate for at least 2 hours before serving.