RECIPE:Bison Ragu with Pennoni Pasta
- Prep Time: 10 mins
- Cook time: Less than 30 mins
Serves 4
Ingredients
Crushed San Marzano Tomatoes1 Can or 800g
Uncooked Pennoni Pasta1 Package or 500g
Parmigiano Reggiano Cheese50g
Medium Carrot1
Celery Stalks2
Small Onion1
Garlic2 Cloves
Tomato Paste2 tbsp
Olive Oil2 tbsp
Red Wine½ Cup
Salt and Pepper
Cooking directions
Heat olive oil in a pot and add Extra Lean Ground Bison on high heat, season and break up into pieces until just cooked through (3-5 mins) then remove and set aside.
Turn down heat to medium and add onion and let cook for 2-3 mins, then add the carrot, celery, garlic and tomato paste and cook for another 5 mins.
Add red wine and let it cook down for 5 mins, then add crushed tomatoes as well as the Extra Lean Ground Bison that was set aside along with all its juices and let it cook for about 20 minutes. Adjust seasoning with salt and pepper.
Boil your Pennoni Pasta until Al Dente or just cooked, save ¼ cup of pasta water.
Add pasta to sauce and combine, add the pasta water if it's too thick. Plate up, generously grate parm cheese and enjoy.