Preparation Time: 20 min
Cook Time: 1 hour
Servings: 5 servings
In a medium saucepot, add your avocado oil and onions on medium to high heat. Sauté them until onion gets translucent. Add your bison ground, garlic, balsamic vinegar, coconut liquid aminos, salt (or nutritional yeast), dried oregano, dried basil, paprika, red pepper flakes, and black pepper. Sauté it until bison ground is fully cooked. Add your mushrooms and cook them until they are not releasing any more water. Add your San Marzano tomatoes and honey. Reduce the heat, cover it with a lid, and let it simmer for 20 – 30 minutes. If you want a thicker consistency, you can let the mixture simmer for 1 hour.
Let the sauce sit for 10 minutes before you serve it.
You can use any pasta noodles you want. I am gluten-free, so I normally buy gluten-free noodles made with green lentils.
Cook your noodles as instructed.
Placed the cooked noodles in a bowl, add your bison spaghetti sauce, and top it with fresh basil.