We very rarely consume red meat for health and environmental reasons. For this recipe, I opted for a more healthy and sustainable source of red meat – bison. Most bison meat sold in the U.S. is raised without antibiotics and hormones, and is considered to be a more sustainable meat choice than beef because bison graze and produce less greenhouse gas than cows. Additionally, bison has about 1/3 fewer calories than beef, 1/2 the fat, and 40% more protein (per 4 oz portions of ground meat). Bison is lean with a mild flavor, and in this meat sauce recipe from “Run Fast. Cook Fast. Eat Slow.” it’s an easy substitute for beef. The recipe incorporate an abundance of veggies for a complete, filling, and delicious meal!
- 1 tbsp extra-virgin olive oil
- 1 lb ground bison
- 1 tsp Kosher salt
- 1 bunch green onion chopped fine
- 2 tsp dried oregano
- 1/2 tsp red pepper flakes
- 2 bell peppers, red and yellow seeded and chopped
- 28 oz crushed or diced tomatoes
- 4 cups baby spinach
- Parmesan/Vegan Parmesan for sprinkling
- Heat the olive oil in a large saucepan over medium-high heat. Add the bison and 1/2 teaspoon of salt, and cook 3 minutes until lightly browned, stirring to break up the meat.
- Add the green onion, oregano, and red pepper flakes, and saute for 1 minute.
- Add the bell peppers and remaining salt. Cook about 5 minutes, stirring occasionally.
- Add the tomatoes and bring the mixture to a boil. Reduce heat to a simmer and cook the sauce uncovered for about 25 minutes, until it thickens. Stir in the spinach.
- Add more salt and black pepper, to taste.
- Serve over pasta, zucchini noodles, or spaghetti squash. Enjoy!