Smother your pasta with a rich, savory bison and chanterelle meat sauce. Ground meat and diced mushrooms simmer in a thick tomato sauce flavored with chopped vegetables and fresh herbs.
Heat the oil in a large saucepan over medium heat. Add the ground bison, onions and some salt and pepper. Brown and crumble the bison, about 5 minutes.
1 tablespoon olive oil, 1 pound ground bison, 1 medium red onion
Add the garlic and cook for 30 more seconds.
3 cloves garlic
Add the diced tomatoes, tomato paste, mushrooms, Italian seasoning and agave nectar. Stir it all together and bring to a boil.
1 can diced tomatoes, 1 can tomato paste, 1 ½ cups chanterelle mushrooms, 2 teaspoons Italian seasoning, 2 tablespoons agave nectar
Lower the heat and gently simmer for 60 minutes, partially covered with the lid.
Check the seasoning and add salt and pepper, to taste. Stir in the fresh basil.
¼ cup fresh basil leaves
Serve over spaghetti noodles.
Notes
You can substitute the chanterelles with oyster mushrooms if they aren’t available to you. You can also used dried chanterelles. Just soak them for 30 minutes in warm water, drain and rinse before adding to the sauce. Then, let them simmer in the sauce.
Fridge Storage: Eat leftovers within 4 days. Store in an airtight container in the fridge.
Freezer Storage: If you plan your meals ahead, cover well and freeze for up to 6 months for best quality. Thaw in the fridge overnight.
Reheating Instructions: Reheat in a pot on the stove over medium heat or in the microwave.