I started by pan searing the ground venison, then deglazed the pan with with red wine before adding my scratch sauce to make a bolognese-inspired meat sauce.
I creamed some al dente spaghetti with the sauce, then plated it before garnishing with Parmigiano Reggiano, parsley, and red pepper.
Thank you! I like the flexibility we have for post formatting in Lemmy and want to keep tinkering until I feel like I’m taking advantage of the options we have.