salt (will be to taste)
black pepper (will be to taste)
9 oz frozen spinach (I used Green Giant brand)
5 tbs minced garlic
2 (6 oz) cans of tomato paste
2 (14.5 oz) cans of diced tomatoes with basil, oregano, & garlic added (Hunt's brand)
1.5 lbs ground elk meat (ground beef can be used as well)
1 cup dried shiitake mushrooms, cut into smaller pieces (Shiitakeya brand)
1 white onion, chopped and diced
4 cups hot water
If you don't use spiced diced tomatoes, you should add some Italian seasoning (basil, oregano) instead. If you use ground beef instead of elk or venison, you'll need to drain the grease from cooking before seasoning or adding to the rest of the ingredients. Some brands of shiitake might have grit or silt in them, the brand I used does not.
Thaw the frozen spinach and the ground meat to make your life easier.
Add shiitake mushrooms to 4 cups of hot water, and bring it to a boil. Reduce heat and simmer for the next 20 minutes or so. Remove from heat and add the chopped onions, let it set while covered.
Brown and crumble the ground elk in a skillet, adding pepper to taste. Once fully cooked, add that to the pot of mushrooms and onions, and bring it to a boil over medium heat. Add spinach, bring it back to a boil, and let it boil for about 10 minutes. It will be fairly thick.
Add the two cans of diced tomatoes, the garlic, and the two cans of tomato paste. Let it boil on medium-low heat for another 10-20 minutes, adding salt to taste.
Serve with boiled spaghetti. I think this makes about 3 or 4 quarts of sauce.