Redolant with the complex savory notes of tomatoes, mushrooms, and herbs, this recipe for penne pasta with meat sauce sings with deep flavor. Satisfying, potently rich, and intensely flavorful, this dish makes an easy weeknight meal. It also freezes beautifully, so tuck half in the freezer for an easy meal later.
Warm the olive oil in a braising dish set over medium heat, and then toss in the chopped bacon. Fry it in the hot oil until it crisps and renders its fat, and then transfer it to a bowl using a slotted spoon.
Add the bison to the pan, and let it cook in the rendered bacon fat until well-browned. Transfer it to the bowl with the bacon.
Add more oil to the pan, if necessary, and then toss in the shallots, carrots, celery, and garlic. Sprinkle them with sea salt, and then cover the pan. Allow the vegetables to sweat in the hot fat until tender - about 3 minutes. Use a slotted spoon, and then transfer them to a bowl on the countertop.
Return the vegetable and meats to the pan, stirring them together so that the ingredients are well-incorporated with one another. Next, stir in the oregano and crushed red pepper. Pour in the crushed tomatoes, tomato paste and wine. Stir them together, and then let the sauce simmer, covered, over low heat about 30 minutes.
Cook the penne.
Bring a stockpot full of water to a boil over high heat, and then season it with sea salt as it suits you.
Pour in the penne, turn the heat down to medium-high, and then cook the pasta according to the manufacturer's directions.
When the pasta is ready, reserve a ladleful of the pasta water and then drain the penne in a colander.
Finishing the penne with meat sauce.
Uncover the meat sauce, and then stir in the pasta water if the sauce is too thick.
Spoon the penne into dishes, top with sauce and then sprinkle with fresh herbs and finely grated parmesan cheese.
Notes
Freeze the leftovers. This sauce freezes beautifully, so make just enough pasta for your family and then freeze the remaining sauce up to 6 months in a glass dish with a tightly-fitting lid.