I’ve even had Italian guys say that this is the best spaghetti sauce that they’ve ever had (but don’t tell their Moms). It’s my adaptation of my Mom’s recipe. This sauce is one of my comfort foods. I smell it cooking and I'm transported to my childhood home. A thick sauce is great for spaghetti. For lasagna, thin the sauce with some water. While it does take a longer cooking time, it makes a big batch. And, the taste improves with time. So put some in the freezer in single-meal size containers for quick dinners on busy weeknights.
Finger-Food Version: Choose short pasta (e.g. penne) or cut long noodles into more easily-managed pieces.
Deconstructed Version: Serve plain noodles with the sauce on the side. Serve some familiar raw veggies and/or fruit with the meal.
Spaghetti Sauce Ingredients
2 TBSP olive oil
1 pound ground bison (or extra-lean beef)
1 onion, chopped
2 cloves garlic, minced
1 chili pepper (e.g. jalapeño)
3 cups chopped vegetables (e.g. green or red peppers, mushrooms)
1 can (796mL) diced tomatoes
1 can (156mL) tomato paste
1/3 cup red wine
1 tsp sugar
2 bay leaves
1 TBSP dried oregano
2 TBSP dried parsley
salt & pepper
Spaghetti Sauce Directions
- In a Dutch oven or large pot with a heavy bottom, over low-medium heat, heat the oil. Add the chopped onion. Cook the onion, stirring, until translucent.
- Add the minced garlic, chili pepper, and bison. Increase the heat to medium. Sauté until the bison is just turning brown, stirring frequently and breaking up any large pieces of meat.
- Add the vegetables and sauté for 3 – 4 minutes, stirring.
- Add both cans of tomatoes, wine, sugar, dried herbs, salt & pepper.
- Cook the sauce, uncovered, for several hours, stirring occasionally. The longer you cook the sauce, the better the flavour.
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