An American take on the Italian classic, bison offers higher protein but less fat and cholesterol than beef. Lentil pasta provides plenty of vitamins and fiber.
Active Time:25-30 Minutes
Total Time:30-35 Minutes
- 4 garlic cloves
- 3 oz gold oyster mushrooms
- 6 oz tomatoes
- 5 oz sweet peppers
- 0.5 oz basil
- 0.5 oz oregano
- 1 yellow onion
- Tomato paste
Proteins and More
- Sea salt
- Black pepper
- olive oil
1: Make pasta
Bring 2 quarts of water to a boil in a stockpot. (While waiting for water to boil, begin step 2)
Add pasta and cook for 10 - 12 minutes or until slightly al dente. Strain, cover, and set aside. (While waiting for pasta to cook, finish prepping vegetables or start making bolognese)
2: Prep vegetables
Peel and dice onion into ½” pieces.
Peel and mince garlic cloves.
Cut mushrooms into ¼” slices.
Chop tomatoes and bell peppers into ½” pieces.
Finely chop basil and oregano.
3: Make bolognese
In a bowl, mix tomato paste with 1 cup stock or water until smooth. Set aside.
Heat ¼ cup olive oil in large skillet or saucepan over medium heat. Add onion, garlic, bell peppers, and tomatoes. Saute 10 minutes or until tender.
Add ground bison, mushrooms, 1 ½ tsp salt, and 1 tsp black pepper. (Add a little red pepper flake if spice is desired) Crumble bison with spoon or spatula and cook until meat is browned, about 5 - 7 minutes.
Add tomato paste mixture to skillet and reduce heat to medium low. Let simmer for 14 minutes, stirring often. Add chopped basil and oregano, saving some for garnish. Simmer 1 more minute.
Remove sauce from heat. Add lentil pasta to sauce and stir well to combine.
- Divide onto 4 plates, garnish with remaining herbs, and serve.
Pasta sauce thickness can vary depending on many factors like stove type and pot shape or size. If pasta sauce is too thin or watery, simmer a bit longer until desired thickness is achieved. Alternatively, if sauce is too thick, add water in ¼ cup increments until desired thinness is achieved.