Spaghetti! It’s not often I get to indulge in a delicious, carb-y dinner like spaghetti but when I do, it’s magical. I love this recipe so much- especially now that Fall is right around the corner and I can already feel a little change in the air- even here in Austin, TX!
I am so excited for the Fall season. Everything from the recipes I get to prepare to the shoes I get to wear… it’s just a great time of the year with so many fun holidays and this Fall, Mitch and I will be tying the knot in front of our closest family and friends. I can’t begin to explain how excited I am for our wedding day. I can’t believe it’s creeping in so quickly and sometimes I have to remind myself that we are actually getting married. It’s going to be amazing!
I’ve been preparing the same spaghetti sauce for a long time now. I remember being in college and cooking this same spaghetti recipe for my roommate and I. It really doesn’t take a lot to prepare a delicious, homemade sauce at home. Forget the store-bought jars! This is so simple and so delicious… highly recommend this recipe for a quick and easy weeknight meal.
For this recipe you will need:
1 lb ground bison
1 small onion, small dice
3 medium carrots, small dice
3 garlic cloves, minced
2 Tbsp tomato pasted, caramelized
1 can diced tomatoes
1 can tomato sauce
2 cups organic beef stock
1 tsp Italian seasoning
2 tsp kosher salt
1/2 tsp freshly ground black pepper
1 package gluten free spaghetti noodles
Fresh Italian parsley, chopped
Fresh basil, chiffonade
Freshly grated Parmesan
- Heat a large, deep, nonstick pan (sauteuse) or medium-sized pot over medium high heat. Then, add the ground bison and break up into small pieces with a wooden spoon. Sprinkle with a generous amount of salt & pepper.
- Then, add the onion and carrots and sweat until tender, about 10-12 minutes. Sprinkle with salt & pepper. *Carrot is optional but I like to add it because it provides an extra depth and mild sweetness to the sauce.*
- Next, add the minced garlic and cook for 2 minutes.
- Add the tomato paste and pincer – this means to cook out. Caramelize the tomato paste by ensuring you stir it into the meat mixture and actually cook it for at least 2-4 minutes.
- Add the canned tomatoes, tomato sauce and beef stock.
- Add the Italian seasoning, bay leaf, salt & pepper. Bring the spaghetti sauce to a simmer and then reduce the heat to low. Cover and allow to cook for at least 30 minutes.
- In the meantime, bring a large pot of water to a boil. Add a generous amount of salt… think *salty like the sea.*
- Boil the noodles according to package directions until al dente. Drain and set aside.
- Add the fresh Italian parsley and basil to the pasta sauce. Season with salt & pepper to taste before serving.
- When plating, top with plenty of freshly grated Parmesan cheese.
10 easy steps for a quick, delicious and satisfying dinner. I would love to get your feedback on this recipe!!