Spaghetti Sauce For Elk Or Bison - cooking recipe

Ingredients

2 lbs ground bison meat (Bison or Elk)
1 lb ground pork
1 lb hot Italian sausage (spicy)
1 lb ground sirloin (if you can combine Elk with Bison)
1 cup red wine
56 ounces plum tomatoes, crushed
56 ounces plum tomatoes, whole
5 1/2 ounces tomato paste
1/2 cup sun-dried tomato
12 garlic cloves
1 large walla walla onion
1 lb mushroom
2 cinnamon sticks
1 teaspoon cinnamon
1/2 teaspoon cumin
1 teaspoon herbes de provence
1/2 cup demerara sugar
1/4 cup fresh parsley
1/4 cup fresh oregano
1/4 cup fresh basil
1 teaspoon thyme
1 teaspoon rosemary
1/4 teaspoon chili pepper
1 tablespoon sea salt
1 tablespoon ground pepper
2 tablespoons butter
1 teaspoon olive oil

Preparation

Saute the Walla Walla Onions lightly with the crushed garlic in the olive oil. Add the Italian Sausage to be lightly browned with onions and garlic; when the Italian sausage is pierced with a fork the fat will run out then add the ground Bison and ground pork until well browned in a large pot.
Add 1 cup of red wine and the crushed tomatoes, whole tomatoes, tomato paste and sun dried tomatoes to pot,.
Add Cinnamon sticks, Cinnamon, Cumin, Demerara Sugar, Parsley, Oregano, Basil, Thyme, Rosemary, Herbs DE Provence, Chili Peppers, Sea Salt and Pepper. Stirring constantly,bring to a brisk simmer add 1/2 of the 2 tablespoons of butter.
Simmer all day adding about a cup of water or wine your choice. When the sauce goes down about an inch; be careful as the sugar and the wine will tend to caramelize and burn on the bottom of your pan if not carefully watched and stirred throughout the day. After about 6 hours there should be a very nice glossy sheen to the sauce.
After taking off stove, cool before refrigerating overnight can be left out on your stove or counter to cool.In the morning skim off the fat that has risen and solidified on the top of the sauce and discard.
Put back on the stove a low simmer for 4 hours or until there is a thickening of the sauce with a glossy sheen; the tomato sauce will look paler and have a light sweet hot taste.
Saute the mushrooms lightly and add to sauce or add to each individual plate when serving spaghetti to taste.
Adding the wine is always at the chef's discretion!