Turkey-Elk Red Sauce with Pasta

1# ground turkey

1# ground elk

2 T olive oil

1/2 t ground red and black pepper

2 t ground rosemary and pink Himalayan salt

5 lg. cloves garlic - some minced, some chopped

1 med.-lg. onion - some minced, some chopped

1 lg. can diced tomatoes

1 sm. can tomato paste

1 26oz. jar pasta sauce - not shown

5 oz. sliced, drained kalamata olives

12 oz. dry pasta (brown rice spaghetti pasta shown

~ but I used a medium chunky pasta instead)

Combine, saute' and brown first 5 ingredients with the minced garlic and onion, simmering, cooking and stirring for about 30 minutes.  Add the remaining ingredients and simmer another hour or more.  Meanwhile, at the end of the sauce cooking time, cook the pasta to the al dente' stage, drain and arrange in a bowl.  Top with the sauce and shaved fresh Parmesan cheese.  Pairs nicely with a fresh green salad.  Leftovers keep well, refrigerated, for several days. . .Lin