Bison

Bison Stuffed Italian Shells

I was craving meat recently (it doesn’t happen often) and so this recipe happened. This is a Kelly Taylor original, so be ready for approximate measurements.

To begin, heat olive oil, over medium-high heat, in a heavy bottomed pan (such as a dutch oven). Add:

1 1/2 pounds of ground bison

Season with salt and pepper. Sauté until it it has absorbed all of the fat and has browned. Then add:

1/2 a small yellow onion, finely chopped
1 large or 2 small cloves of garlic, minced

Allow to cook for a few minutes, then add:

2 large tablespoons of tomato paste
3/4 cup of white wine

Turn the heat down to medium-low and allow the meat to simmer.

In the meantime, either heat up or cook your favorite marinara sauce. Also, bring a large pot of water to boil and cook a package of jumbo shells for 4 minutes. Do not cook the shells all of the way, otherwise they will overcook in the oven.

Add a couple ladles of marinara sauce to the bison meat. This helps to add more flavor and make it extra moist. Also add:

2 large handfuls of chopped parsley

Stir it all together. It should look like this:

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Next pour some marinara sauce onto the bottom of a large 13×9 baking dish (just enough to cover the bottom). Then carefully spoon meat into each shell and line the shells up into the prepared baking dish.

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Once each shell is full, top the shells with marinara sauce and sprinkle with Parmesan or Pecorino Romano cheese.

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Bake in a 375 degree oven for 30 minutes, covered, and an additional 5-10 minutes uncovered.

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When done, sprinkle the top with fresh parsley and enjoy!

My basic marinara sauce: 

1 large yellow onion, finely chopped
red pepper flakes
2-3 cloves of garlic, minced
1 6 oz can of tomato paste
1/2 cup of white wine
2 28 oz cans of whole tomatoes, pureed, or frozen tomatoes, also pureed
salt and pepper

Sauté the red pepper flakes and onions until soft, about 8-10 minutes. Season with salt and pepper. Add the garlic and let cook for one minute. Add the tomato paste and wine and let cook for a few minutes. Add the tomatoes and season again with salt and pepper. Let simmer for at least an hour. Do ahead and refrigerate or freeze.

During the summer months, I also add fresh herbs, such as basil. Dried herbs are fine, as well.

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