Bison Bolognese a la Tarragon

This hearty bolognese recipe gives a lean bison and savory shitake mushroom combo a unique kick from the addition of tarragon, a popular herb in French cuisine.  It is also an easy dish to prepare in a relatively short period of time.

Ingredients:

2 tbsp. olive oil

1 large shallot, finely chopped

3 cloves garlic, minced

3 tbsp. fresh tarragon, finely chopped

10 oz. shitake mushrooms, coarsely chopped

12 oz. ground bison

1 16 oz. package thin spaghetti

16 oz. jar Marinara sauce, such as Newman's

1/4 cup heavy cream
1/4 cup tarragon vinegar

Grated fresh Parmesan cheese, as desired

To Make:

Begin by heating oil on medium heat in a large Dutch oven until warm, about four minutes.  Add shallot, garlic, and tarragon, and stir to combine.  Let simmer for five minutes until the mixture begins to soften, then add mushrooms and bison.  Stir well, cover, and let simmer for ten more minutes, until bison is mostly cooked.  

While bolognese mixture is cooking, bring 2 quarts of water to a boil in a large pot.  Add spaghetti and cook according to package directions.  Drain liquid from the Dutch oven by pouring contents into a large colander, then return them to the Dutch oven.  Reduce heat to low, add pasta sauce, cream, and tarragon vinegar, stir to combine, and let simmer for about eight minutes more, covered.  When pasta is cooked, drain and then add to the Bolognese sauce.  Remove Dutch oven from heat, stir the pasta into the sauce really thoroughly, and serve.  Top each portion with the amount of grated Parmesan cheese desired by each diner.

Serve this dish with steamed yellow squash and garlic bread for a complete meal.