- 2 tbsp olive oil
- 1/2 onion, diced
- 1-2 celery stalks, diced
- 1-2 carrots, peeled and diced
- 1 clove garlic, minced
- 1 tsp red chili flakes
- 1 lb ground bison
- dash of ground nutmeg
- dash of ground paprika
- 1/2 cup red wine
- 2 15 oz cans diced tomatoes
- 1 tsp dried oregano
- salt and pepper
Saute onions, celery, carrots and garlic seasoned with the red pepper flakes until they begin to soften and brown slightly, about 5 minutes.
Add bison, breaking up into small chunks.
Season with salt and pepper, nutmeg and paprika and brown the meat till no longer pink.
Pour in red wine scraping up any bits from the bottom of the pan and let cook for a few minutes.
Add the tomatoes and oregano.
Turn the heat to low and simmer for another 10 minutes.
Check the seasoning and add salt and pepper if needed.
Serve the sauce over the pasta of your choice and top with grated parmesan cheese. Enjoy!
For a printed recipe click here