Ingredients
3 tablespoons olive oil
1 large onion, peeled and chopped
2 pounds ground bison
2 cans (28 ounces each) crushed tomatoes
1 can (6 ounces) tomato paste
1 cup beef stock
2 tablespoons instant espresso
1 pound thin spaghetti
The Recipe
In a large sauce saucepan, start your water boiling for the pasta.
In a soup pot, heat olive oil and saute onion until softened. Crumble bison into pot and cook until almost done. Add crushed tomatoes, juice and all; tomato paste, beef stock and espresso. Bring to a boil, then simmer 15 minutes.
After pasta is cooked, drain and put back in the pasta pot. Add a few large spoonfuls of sauce to keep the pasta separated. Serve topped with more sauce. Feel free to top with grated Parmesan cheese, too. Serves 4 – 6.
Notes: This sauce recipe will make enough for 2 pounds of pasta – so freeze the leftovers for later.