Sean's Venison Spaghetti Sauce

I perfected my spaghetti sauce over a period of several years.  It took months of experimenting, adding this, removing that, to get it just right.  And then, sadly, two of the key ingredients were discontinued by their manufacturers.  What's left is a shell of what was once a masterpiece. 

Oh, the new sauce is fantastic, don't get me wrong, but it'll never come close to what it used to be.
 
Ingredients
  • 1 pound ground venison
  • 1 large onion
  • 1 large bottle of Prego traditional spaghetti sauce
  • 2 cans Del Monte Italian style stewed tomatoes
  • 2 cans Del Monte Mexican style stewed tomatoes
  • 1 can tomato paste
  • 1 tbsp sugar
  • salt
  • pepper
  • garlic powder
  • marjoram
  • thyme
  • red pepper flakes
  • Oregano
  • Cavender's Greek Seasoning
 
Chop the onion.  Brown the ground venison, mixing in the onion, and salt, pepper, Cavender's, and garlic powder to taste.  While this is browning, you can start getting the sauce ready.

In a large pot, mix the Prego, the tomato paste, and the four cans of stewed tomatoes.  As the meat browns, add it to this mixture and stir well.  Once all the meat is in the sauce, add the sugar and a good bit each of thyme and marjoram.  Be generous with the oregano, and add as many red pepper flakes as you think you can handle.

Cook the sauce for several hours over low heat, remembering to stir frequently.  Before eating it, refrigerate over night.  Any recipe with tomato sauce in it is usually better after being in the fridge for a day.