Bison Ragu with Pennoni Pasta
Bison Ragu with Pennoni Pasta
INGREDIENTS
Crushed San Marzano Tomatoes 1 Can or 800g
Uncooked Pennoni Pasta 1 Package or 500g
Parmigiano Reggiano Cheese 50g
Medium Carrot 1
Celery Stalks 2
Small Onion 1
Garlic 2 Cloves
Tomato Paste 2 tbsp
Olive Oil 2 tbsp
Red Wine ½ Cup
Salt and Pepper
LET'S GET COOKING!
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.