Prep Time: 15 min
Cooking Time: 30-60 minutes (for flavors to combine)
Yields: Three batches, with 4 servings per batch
3 cloves garlic, crushed
1/2 cup diced onions
1 cup diced vegetables (like zucchini, mushrooms, or carrots)
2 lbs bison meat*
3 jars (25 oz size) favorite spaghetti sauce
1 can (6 oz size) tomato paste
1. In large pan, saute onions and garlic in olive oil. If adding additional diced veggies, saute now also. When onions become translucent and other veggies are lightly cooked, add bison meat. Brown evenly and break into small crumbles of meat. Cook thoroughly.
2. Drain any excess fat or liquid. Return pan and contents to stove top.
3. Add spaghetti sauce and tomato pasta. Simmer on low for flavors to combine, or about 30-60 minutes.
4. Serve hot, or store in refrigerator an/or freezer (see below).
5. Label 3-4 quart-sized Ziplocks with name, date, and cooking instructions.
6. Add 2-4 cups of spaghetti sauce to each Ziplock, depending on the amount of sauce desired each meal. Remove as much air as possible and seal.
7. Use one batch with weekly meal plan. Store the remaining Ziplock(s) in freezer flat for up to three months.
*Find bison near the ground beef at the grocery store. Costco also carries this in two, 20-ounce containers.
**My favorite brands of tomato sauce are Silver Palate, Muir Glen, and Trader Joe’s Tomato Basil. Look for those with <6 g of sugar per serving and/or no added sugar.