INGREDIENTS
1 1/2
lbs Venison, ground
2
Bay leaves, dried
4 cloves
Garlic
1
Onion, medium
1/4 tsp
Oregano, dried
28 oz
Tomatoes with basil, canned
30 oz
Tomato sauce
2 cups
Elbow macaroni
1/2 tsp
Black pepper, freshly ground
1/4 tsp
Cayenne pepper
1 tsp
Sea salt
2 tbsp
Olive oil
3 cups
Water