This is a family favorite that I used to make with beef. I’ve switched over to bison because of all the health benefits, and it tastes just as amazing. Bison (or buffalo) is more easily digestible than beef, and is a low cholesterol food that’s high in omega 3s, iron and b vitamins. You might enjoy this with regular pasta (spaghetti is best!), zucchini noodles, rice or quinoa, or over a cauliflower mash. Sprinkle some parmigiano reggiano on top and enjoy!
1 pound grass fed wild bison ( I use Wild Idea Buffalo)
2 large carrots, peeled and diced
2 celery stalks, diced
1 small yellow onion
¼ cup olive oil
4 garlic cloves, chopped
1 can (28 oz) San Marzano tomatoes
1 ½ teaspoons salt
1 teaspoon black pepper
a few sprigs of fresh thyme
2 bay leaves
1/8 teaspoon cinnamon
1 ½ tablespoons red wine vinegar
a handful of fresh parsley, chopped
- In a large pan, sauté the oil, carrots, celery, onion, and garlic on medium heat for 10 minutes.
- Add in the bison and cook for 3 minutes.
- Mash the whole tomatoes by hand and add them to the pan with the rest of the ingredients, leaving the parsley for later.
- Cook on medium-low heat for 20 minutes.
- Remove the bay leaves and remaining thyme sprigs.
- Add the fresh parsley right before serving.
If you’re using zucchini noodles, add 2 cups of zucchini noodles to 1 cup sauce and cook the noodles in the sauce for about 3 to 5 minutes. This will keep the noodles nice and al dente. Add some fresh parsley at the end and drizzle a nice extra virgin olive oil on top.