Jessie requested my special “Pappardelle w/Bison Bolognese” for her birthday yesterday. I was a few minutes into my prep when I saw that the onion and garlic were both worthelss. D’oh. But sometimes in cooking, like in Art, limitations stimulate creativity.  So I solved the problem by combining Red Wine Vinegar, Spicy Paprika, Piquillo Peppers, Wine, & Kalamata Olives to give the same sweet, sour, earthy, vibrant flavor combination.

Basic Directions:

Boil water and cook pasta while sauce is cooking…

Chop a heap of celery and carrots.

Carmelize .5 lb or more of Bison (or beef, pork or boar.) w/ salt and cracked black pepper

Add in piquillo (or roasted red pepper) and olives

Add in celery and carrots, stir

Add in 1 can crushed tomatoes, and 1/2 can of water

Add red wine vinegar, paprika, and wine to taste

Cover until carrots are soft enough not to crunch

Add in pasta toss, and garnish w/ a drizzle of Extra Virgin Olive Oil & Cracked Black Pepper