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Categories:
olive oil carrot celery cumin freshly ground pepper white wine tomatoes water mixed herbs milk hot sauce
Viewed: 12 - Published at: 7 years agoIngredients
- Olive Oil
- 1 whole Carrot
- 1 stalk Celery
- 1 whole Parsnip
- 1 whole Leek
- 1 pound Ground Bison
- 2 Tablespoons Cumin
- Freshly Ground Pepper, to taste
- 1 cup Dry White Wine
- 1 can Crushed Tomatoes
- 1/2 cups Water
- 3 Tablespoons Mixed Herbs (parsley, Basil, Oregano)
- 1 cup Whole Milk
- 1 dash Hot Sauce
Method
- Heat olive oil in a pot, over medium heat.
- Chop all the vegetables finely, and throw them in.
- Cook them for about 10 minutes, stirring occasionally.
- Then toss in the meat.
- Break it up as it browns.
- Add the cumin and some fresh ground pepper.
- Cook the meat for about five minutes, or until there is no red left.
- Turn off the stove to avoid a flare-up.
- Add in the wine.
- Turn heat back on to medium-low, and stir in the wine.
- Let it cook for about five minutes.
- Add in the can of crushed tomatoes.
- Stir for a few minutes, then turn stove to low and leave it, uncovered, for one hour, stirring occasionally.
- Add herbs, dried or fresh, and hot sauce (if using) and let the sauce simmer for another 15 minutes.
- Then add in the milk.
- Stir it in, then let the sauce simmer for another 15 minutes.
- This can be served over rigatoni, or really just by itself with garlic toast and a spoon.
