I had extra time yesterday so I decided to play around and make a from scratch spaghetti sauce – so much free time i even oven roasted a bunch of home grown tomatoes that had suddenly all gotten ripe yesterday!
Hearty Slow Cooked Bison Spaghetti Sauce
1 1/2 lbs. fresh tomatoes
1 medium onion, chopped small
1/2 cup diced carrots
1 14.5-ounce can diced tomatoes
3/4 tsp diced dried garlic or 3 fresh cloves, diced
1/2 tsp dried basil
1/2 tsp fresh ground black pepper
2 Tbsp capers, rinsed and drained
1 cup beef or vegetable lower sodium broth
1/4 cup balsamic vinegar
1 lb. ground bison
1 lb. spaghetti
Grated Parmesan cheese
Heat your oven to 325°. Wash the tomatoes, remove any stems and place in an oven proof baking pan. Drizzle with olive oil, coating. Bake for 25 minutes, then let sit for a couple minutes to cool. Remove the skins and cut the top of the core off. Set the whole pan aside.
Meanwhile, in a deep sauce pot, heat a Tablespoon of olive oil and saute the onion and carrot till tender. Add in the canned tomatoes, broth, seasonings (including capers and vinegar) and the roasted tomatoes (toss the skins and core tops) but do include any liquid in the pan. Bring to a gentle boil, then lower the heat to low and cover. Cook for an hour. Check every 15 to 30 minutes, stirring. Lower the heat as needed.
Cook the bison up in a fry pan, drain any remaining fat and add to the sauce pot. Stir in, cover and let simmer for another 30 minutes to an hour. Taste and see if you would to add more pepper and salt, if desired.
Cook up the pasta, toss with the sauce and as much cheese as you like.