Fellows, here is an ole southern delight. Thought I would share it here as it's simple, but excellent. 
For the record, you can use just about any ready made sauce as it's just the base. What you add to it will give it the taste. I use Ragu because it's cheap and due to the excessive chemicals in it, it holds up well to extended cooking. 

For the sauce I use:
4 Bay leaves. 
3 jars of Ragu.
Enough tomatoe juice to keep consistancy. 
Salt & Pepper. 

For the spaghetti I use 2 pounds of Angel Hair. 

For the meat balls use:
2 parts Russian Boar. 
1 part venison. 
And if you like, add 1 part ground beef. 

Make meatballs to desired size. 


Smoke meatballs on your unit of choice over pecan wood between 180-200 degrees until a internal temp of 140-145 degrees. 

Remember, you don't want to cook them beyond about 145 on the smoker. 

While the meatballs are cooling, cut up 1 link of venison sausage, 1 white onion, and one bell pepper. 

To a large cast iron pot or pan, add the Ragu, bell pepper, onion, bay leaves, sliced venison sausage and mushrooms. 

Simmer about 25 minutes or until it smells right. 

At this point add the meatballs and Angel Hair and simmer until the AH is soft. Usually 25-30 minutes at a real low simmer. Then enjoy. 


Note: While simmering, if sauce becomes to thick, simply add tomatoe juice to thin. Stir regularly while simmering from beginning to end. 
I hope that y'all enjoy this simple but excellent recipe as much as I do. And as always, thanks for taking a peek my friends.