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From the Kitchen of: Paz
Source: Out of Alaska's Kitchens Cookbook
| 2 | Tbsp. | Pure Olive Oil |
| 1 | lb. | Moose Meat |
| 1/2 | lb. | Sausage, bulk |
| 1/2 | small | Onion, diced |
| 1/2 | Green Pepper, diced | |
| 2 | stalks Celery, diced | |
| 3 or 4 | Bay Leaves, broken up fine | |
| 2 | Tbsp. | Chili Spice |
| 1 | can | Tomatoes |
| 1 | can | Tomato Paste |
| 1 | can | Tomato Sauce |
| 1/2 | tsp. | Oregano |
| 1/2 | tsp. | Rosemary |
| 1/4 | tsp. | fennel seeds |
| 1 | can | Mushrooms |
| Cooked Spaghetti | ||
| Grated Romano Cheese |
Cook meat until brown, then add onion, green pepper, celery, bay leaves and chili spice. Cook until vegetables are tender. Add tomatoes, tomato sauce and paste. Simmer 3-4 hours. When sauce boils down add hot water. About 30 minutes before serving, add the oregano, rosemary, fennel seeds and mushrooms. Cook spaghetti in salted boiling water about 20 minutes. Figure on about 1/2 lb. spaghetti per person Sprinkle with Romano Cheese