Bison Bolognese

This recipe came to us from market shopper Susan Greco.

1/2 cup olive oil
2 ribs celery – chopped
1 carrot – chopped
1 med. onion – chopped
4 slices thick bacon – chopped
2 cloves garlic – chopped
2 T parsley
Salt and pepper
Dash red pepper flakes
1 pound ground bison
Ï€ cup of dry white wine (I may have used 1/3 cup)
Ï€ cup milk
1 28 ounce can crushed Italian tomatoes (I used Muir Glen)

In a deep skillet or dutch oven, heat the olive oil over medium heat. Saute the celery, carrot and onion until softened – about 15 minutes
Increase the heat slightly and add the bacon. Stir the mixture frequently for 5 or 10 minutes or until bacon is cooked nicely. Lower heat back to medium
Add the garlic, parsley, just a bit of salt (can omit if you wish), fresh ground black pepper to taste and a shake or two of red pepper flakes
Cook about 2 minutes or so
Add the buffalo and cook through – maybe 10 minutes so all the flavors mix
Add the wine and stir – it will smell wonderful!
Add the milk and the canned tomatoes and bring to boil
Lower heat and cover, stirring frequently, for an additional 10 minutes.

Serve over any pasta. DIVINE!!