Spaghetti Western

Cowboys of the old West ate tons of beef and bison, loved onions (which they called skunk eggs) and drank lots of coffee (which they called Arbuckle's because it was the most popular brand at the time). This spaghetti sauce features bison, onions and a touch of espresso, which makes it a rich, brown sauce.


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


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.