Bacon Bison Bolognese & Chocolate Dipped Strawberries
Happy Valentine’s Day, food lovers!!! Did you miss out on a reservation tonight or just prefer to stay in? Today’s Meal Time Monday menu comes together so quickly, but tastes like it was cooked all day. My Bacon Bison Bolognese and Chocolate Dipped Strawberries will save you time, trouble, and money. And it’s delicious. Make it for your loved ones. I promise they will love it.
Bacon Bison Bolognese
Ingredients
- 2 slices thick bacon, diced very finely
- 1 lb ground bison, can substitute ground beef
- 1 onion, finely diced
- 1 rib celery, finely diced
- 1 large carrot, finely diced
- 3 cloves garlic, minced
- 1/2 cup tomato paste
- 1 cup dry white wine
- 1 cup beef broth
- salt and pepper
- 1 lb ribbon-like pasta, such as fettucine or tagliatelle
- 2 tbsp butter
- parmesan cheese, freshly grated
Instructions
- In a deep saute pan, cook the bacon over medium heat to render the fat until it just begins to crisp. When it does, add the bison, crumbling with a wooden spoon. Brown nicely, then add the onion, celery, and carrot and cook until soft, about 3-4 minutes. Add the garlic and cook for 30 seconds or so, then add tomato paste and cook for another 30 seconds, stirring. Add the white wine, bring to a simmer, and reduce by about half. Then add the broth and simmer for about 30 minutes. Season well with salt and pepper. Bring a large pot of salted water to a boil and cook the pasta to al dente. Toss in the sauce and add butter. Mound into a shallow bowl and top with lots of freshly grated Parmesan cheese.
Chocolate Dipped Strawberries
Ingredients
- 1-1 1/2 lbs strawberries
- 8 oz dark chocolate
- 4 oz white chocolate
Instructions
- Clean the strawberries with a damp paper towel and allow to fully dry. Chop the dark and white chocolate finely and melt separately using a double boiler. Dip the strawberries, allowing any excess to drip back into the bowl, and carefully lay onto parchment lined baking sheets. Drizzle with additional chocolate to decorate.
