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Bison Bolognese

We've all but given up eating beef for a number of reasons, including environmental and health. These are also some of the reasons why we try to incorporate vegan and plant-lead recipes into our diet. Once in a while, I do crave something hearty and, well, meaty. This week, Bison Bolognese from "Run Fast. Cook Fast. Eat Slow." with loads of veggies over brown rice spaghetti (GF) curbed my craving.
Prep Time10 mins
Cook Time35 mins
Course: Main Course
Cuisine: American, dairy free
Keyword: bison, gluten-free, sugar-free, wheat-free
Servings: 4


  • 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!


I eat spaghetti rarely, opting for rice as my preferred starch. Whenever I do choose pasta, I admit to loving this particular brand of brown rice spaghetti - Jovial Organic Brown Rice Spaghetti
I'm training for a half-marathon and can vouch for the sustaining energy this hearty meat sauce provides! Many thanks to the authors, Shalene Flanagan and Elyse Kopecky, for creating the original recipe.