Whenever I make a meaty red sauce, I make a giant batch. I’ll use some of it for a few days on pasta, chicken, over burgers, with meatballs or spread over pizza dough. The rest is divided into smaller batches, cooled and packed for the freezer. When I’m short on prep time, I can quick-thaw the basic red sauce and throw in a few fresh ingredients like mushrooms or diced tomatoes and dinner is served in less than an hour. This might be a good time to take a look into your freezer and put some of that ground deer meat and sausage to use.