Italian Spaghetti Bison Sauce

Preparation Time: 20 min
Cook Time: 1 hour
Servings: 5 servings

INGREDIENTS

1 lb. of 100% grass-fed Bison Ground
½ medium onion chopped (I preferred red onion, but you can choose any type of onion)
2 or 3 garlic cloves (peeled and smashed)
2 tablespoons of balsamic vinegar
2 tablespoons of coconut liquid aminos
1 tablespoon of dried oregano
1 tablespoon of dried basil
1 teaspoon of paprika
1 teaspoon salt (if you don’t eat salt, substitute it with nutritional yeast)
¾ teaspoon of black pepper
½ red pepper flakes
½ tablespoon of Avocado oil
1 28 oz can of crushed San Marzano tomatoes
2 cups of cremini or portobello mushrooms (rinsed, washed, and cut into small squares)
1 tablespoon of honey or coconut sugar

TOPPINGS

2 tablespoons of fresh basil

COOKING WARE

Large saucepan
Large pot (to cook your pasta)

COOKING INSTRUCTIONS

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.

Enjoy!