- Level: Easy
- Total: 50 min
- Active: 15 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 435
- Total Fat
- 19 g
- Saturated Fat
- 8 g
- Carbohydrates
- 40 g
- Dietary Fiber
- 3 g
- Sugar
- 4 g
- Protein
- 22 g
- Cholesterol
- 50 mg
- Sodium
- 475 mg
- Level: Easy
- Total: 50 min
- Active: 15 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 435
- Total Fat
- 19 g
- Saturated Fat
- 8 g
- Carbohydrates
- 40 g
- Dietary Fiber
- 3 g
- Sugar
- 4 g
- Protein
- 22 g
- Cholesterol
- 50 mg
- Sodium
- 475 mg
Ingredients
Directions
- Heat a medium Dutch oven over medium-high heat. Add the olive oil and the ground bison. Cook, breaking apart the meat into very small pieces with a wooden spoon until the meat is lightly browned, about 8 minutes. Add the carrot, red onion and garlic to the pan and stir to combine. Season with 1 teaspoon salt and cook for 3 minutes or until the vegetables are soft and fragrant. Deglaze with the white wine, scraping up the brown bits from the bottom of the pan with the wooden spoon. Simmer for 5 minutes or until almost completely reduced. Stir in the hand crushed tomatoes and nestle in the Parmesan rind and basil. Season with the remaining salt. Reduce the heat the medium and simmer the sauce, stirring occasionally for 25 minutes.
- Meanwhile bring a large pot of water to a boil over high heat. Season generously with salt. Add the pasta to the water and cook for 2 minutes less than directed, about 6 minutes. Using tongs, add the pasta directly from the pasta water to the sauce. Add the Parmigiano-Reggiano cheese directly to the bare pasta along with the butter. Toss the pasta with the sauce to coat, thinning as needed with the pasta water to ensure it clings to the pasta. Serve drizzled with more olive oil and sprinkled with more Parmigiano-Reggiano cheese if desired.
