Kosher Bison Bolognese
1 pound ground bison
1 onion, diced
2 cloves garlic, minced
2 carrots, peeled and diced
2 celery stalks, diced
1 can (14.5 oz) diced tomatoes
1 can (6 oz) tomato paste
1/2 cup red wine
1/2 cup beef or vegetable broth (make sure it is kosher certified)
1 tablespoon dried basil
1 tablespoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
1 pound spaghetti or other pasta of your choice (make sure it is kosher certified)
In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat. Add the onion, garlic, carrots, and celery and sauté for 5-7 minutes, until the vegetables are softened.
Add the ground bison to the pot and cook until browned, breaking it up with a wooden spoon as it cooks.
Add the diced tomatoes, tomato paste, red wine, beef or vegetable broth, dried basil, dried oregano, salt, and black pepper. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and simmer for 30-40 minutes, until the flavors are well blended.
Meanwhile, cook the pasta according to the package instructions until al dente.
Serve the bison bolognese over the cooked pasta, garnished with fresh herbs (such as parsley or basil, if desired).
This bolognese can also be made ahead of time and stored in the refrigerator or freezer for later use. It's a great meal to have on hand for busy weeknights or when you need a quick and easy dinner. Enjoy!