I box of or make your own Egg pasta
2 lbs ground Bison
4 cloves of garlic
1tbsp Fresh oregano
1 to 2 chopped Fresh sage leaf
3 tbsp Fresh basil
1/4 cup of heavy cream
1/2 cup of chicken broth
1/2 cup of Crushed tomatoes
A dash of Red chili flake
Salt
Parmesan for garnish
Start by putting some water in one deep pot to boil for the pasta. In another pot (I like a Dutch oven), add a little olive oil and put in your bison.
Cook down bison. Don’t drain the water! Once the bison is almost all the way cooked through, throw in the garlic. Add chili flake and salt and mix together. Then add fresh chopped herbs. Stir again. Then add chicken broth, stir. Add crushed tomatoes and stir. Let simmer for a couple minutes or so.
Put your pasta in the boiling water and let cook to al dente, then go back to the Bolognese sauce and add your heavy cream and stir. Take the pasta out of the boiling water, strained and put it directly in the sauce pot. Mix well, and you can add a little remaining pasta water on the pasta to help it all bind together.
Top with Parmesan and more herbs and serve immediately!