Delicious messy pasta! Get your hands dirty and tear away!

This meal is quick, super tasty and fun to make ! We did a twist and used lean ground bison instead of traditional beef.

 

Hand-torn Pasta alla Bolognese

 

 

Prep time:  15 minutes

Cook time: 20 minutes

Servings: 4

Ingredients:

• Salt
• 8 oz (220 grams) lasagna shells broken into  3 inch pieces
• 2 Tbsps of Extra Virgin Olive oil
• 5 large cloves garlic, thinly sliced
• A pound of lean ground beef or bison (we used bison)
• ½ cup minced onion
• 1/8 tsp crushed red pepper flakes
• 2 cups chopped Roma tomatoes
• 1 oz Parmigiano-Reggiano, grated
• Freshly ground black pepper

Directions:

Preheat the oven to broil at 500 F.

Bring 6 quarts of water to a boil in a large pot and add 2 Tbsps of salt. Add the lasagna broken up into 3 inch squares and cook according to the package directions, about 8 minutes for al dente.

Coat a medium nonstick ovenproof skillet with 2 Tbsps of extra virgin olive oil and spread the garlic over the pan. Place over medium heat and cook until the garlic just begins to brown, about 2 minutes. Place the pan under the broiler and continue to brown the garlic until is a deep golden colour, about 30 seconds. Remove the garlic from the skillet to a place and set aside.

Return the skillet to the stovetop (remember to wear an oven mitt) and turn the heat to high. Once the skillet starts to show wisps of smoke, add the bison or beef in an even layer. Turn the heat down to medium-high and brown the bison for about 2 minutes. Move the bison to one side of the pan and add the minced onion and red pepper flakes. Cook, stirring, until the onion softens, about 1 minute.

Add the chopped tomatoes and toasted garlic to the pan and stir over medium heat to just heat the tomatoes through. Break up any large chunks of bison with a wooden spoon. Stir in half the Parmigiano and turn off the stove. 

Drain the pasta, reserving 2 Tbsps of cooking water. Add the reserved pasta cooking water to the skillet, place over medium-high heat, add the pasta, and cook until the sauce coats the pasta. Season with salt and pepper.

Divide the pasta among 4 plates and sprinkle with the remaining Parmigiano. Enjoy!