MATT'S ELK SPAGHETTI
                                   INGREDIENTS

                                        2-3 pounds of lean, ground elk meat
                                    10-12 cloves garlic
                                      8-10 bay leaves
                                           2 tablespoons of leaf basil
                                           2 tablespoons of leaf oregano
                                           1 tablespoon of leaf thyme
                                           1 tablespoon of black pepper
                                           1 cup dry red wine
                                           1 cup water
                                           3 large cans of tomato puree
                                           5 large cans of diced tomatoes
                                           1 46 ounce can tomato juice
                                              Thin spaghetti
                                              Olive oil to sautee

INSTRUCTIONS

In a large, heavy sauce pan, place garlic with small amount of olive oil. 
Cover and saute for 5-7 minutes, stirring every few minutes.

Add spices, wine and one cup of water.  Cover and reduce heat.

Simmer for 10-15 minutes, stirring often

Add puree, tomatoes and half can of tomato juice.  (Add more if sauce becomes too thick.)

Cook uncovered for 45-60 minutes.  Remove bay leaves.

Brown elk meat in separate pan.  Add to sauce and simmer for 10-15 minutes, stirring often.

Cook spaghetti al dente and serve sauce over pasta.
Leslye Hardie wouldn't tell me how she made her awesome elk spaghetti,
so I had to combine some other recipes to come up with my own.