BOLOGNESE SAUCE WITH MEATBALLS
Made from our tender ground bison, these moist meatballs are flavored with ground pepper and basil and smothered in a sweet and zesty Bolognese sauce. Add your favorite pasta to complete the meal. Simple to make and has a one-of-a-kind flavor that is comparable to that of a local Italian eatery.
2 lb ground bison for meatballs
1 medium onion, diced fine, for meatballs
1 cup bread crumbs, plain, for meatballs
1 egg for meatballs
3 tbsp fresh parsley for meatballs
1 tsp ground black pepper for meatballs
½ tsp salt for meatballs
2 tsp ground basil for meatballs
1 tsp Worcestershire sauce for meatballs
4 cloves of fresh garlic
2 medium onions, finely chopped
5 tbsp olive oil
28 oz canned diced tomatoes and juice
6 oz can tomato paste
15 oz canned tomato puree
½ tsp salt
1 tbsp sugar
1 tsp dried oregano
1 tsp ground black pepper
1 tbsp Worcestershire sauce for Bolognese sauce
½ cup wine for Bolognese sauce
1/4 cup beef broth for Bolognese sauce
1 large carrot, diced small, for Bolognese sauce
1 pt roasted tomatoes for Bolognese sauce
4 sprigs of parsley for Bolognese sauce
ITALIAN RED SAUCE/BOLOGNESE
Sauté garlic and onions in olive oil in a 4-5 quart heavy-bottomed saucepan over medium heat. Stir often, and cook until translucent and soft. Add diced carrots.
Add all tomato products, including juice. Add wine and Worcestershire sauce. Lower heat to simmer.
Add salt, sugar, oregano, basil, parsley, and pepper, and stir often over low heat. Cook for about 1-1½ hours to help the sauce develop flavor.
BISON MEATBALLS
Preheat oven to 350°F.
In a large bowl, add ground bison, egg, onion, parsley, bread crumbs, pepper, salt, basil, and Worcestershire sauce, and mix well with your hands. Form into walnut-sized balls and place on an oiled cookie tray, careful not to overcrowd and let the meatballs touch.
Bake in the oven for 15 minutes or until done. Serve with your favorite prepared pasta.
Makes about 32 meatballs.