Spaghetti Della Carne Di Cervo(Aka Venison Spaghetti)

Had to use us some of that fresh deer meat in the freezer so I threw this together based on my wife's usual "ragu" sauce.

• Ready In: 3 hrs 30 mins
• Serves: 15
• Yields: 6 quarts

Ingredients

• 1  lb  ground venison
• 1  lb  ground chuck
• 1 1⁄2 cups  chopped onions
• 2  stalks celery, finely chopped
• 3  garlic cloves, smashed then chopped
• 2  carrots, peeled finely chopped
• 2 (28 ounce) cans crushed tomatoes
• 1  lb white mushroom, washed sliced
• 1 (15 ounce) can  petitie diced tomatoes
• 1 (15 ounce) can tomato sauce
• 1  tablespoon dried basil
• 1⁄2 teaspoon oregano
• 1  teaspoon salt
• 1  teaspoon Worcestershire sauce
• 1⁄2 cup  merlot (optional)
•  olive oil (evoo)

Directions

1. Sauté onions, celery and garlic in very large pot in 2 tablespoons olive oil until almost translucent.
2. Add meats, carrots and begin to cook until meat is done.
3. Add all remaining ingredients: canned tomatoes and sauce and mushrooms and spices, Worcestershire and wine.
4. Simmer for a few hours--the longer the better stirring occasionally.
5. Serve over favorite pasta with some garlic bread.