Wild Spaghetti w/ Venison Meatballs & Mushroom Caps

Wild Spaghetti Sauce with Venison Meat Balls

Wild Spaghetti Sauce
(this has been made and is in mason jars in the frig, heat in large pot), get another large pot of boiling salted water heating for the noodles)

Here is how I made it:

Saute onion and garlic in olive oil add a variety of wild greens and continue slow cooking
Amaranth, Lambsquarters, Sassafras, Violet leaf, Strawberry leaf, Marshmallow leaf, Chickweed…
Add tomatoes and tomato sauce a touch of white wine
Add Italian spices Oregano, Basil, Sea Salt and Pepper to taste
Cook till flavors have married, then blend all with a stick blender or in a food processor

Wild Spaghetie Sauce Ready to Reheat

Venison Meatballs
(These are already made and need to be added to the wild spaghetti sauce)
Mix ground deer meat and ground sausage with: squirt of worcheshire sauce, S and P, parmesan cheese, onion, one egg, bread crumbs
form into small balls and broil on a aluminum foil lined lipped cookie pan for 10 minutes on each side
Add to Wild Spaghetti sauce or have on the side for the meat eaters to add

Mushroom Veggie Balls
Saute whole mushrooms and garlic in olive oil, add a splash of white wine, a T of miso, parmesan cheese till cooked through, toss in Spaghetti sauce or have as a side for veggie lovers.

Directions
Reheat Wild Spaghetti Sauce in large pot
Boil water (keep lid on) to cook noodles, cook al dente (add salt to water and oil)
Reheat Venison Meatballs
Make Mushroom Balls