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Turkish Pasta with Bison Sauce

  • 1 h
  • 1 h
Bruce Aidells
“Sweet aromatic spices, cilantro, mint and lemon marry well with bison in this delicious pasta sauce.”

Ingredients

    • 2 tablespoons extra-virgin olive oil
    • 1½ cups finely chopped onion
    • 1 cup finely chopped carrot
    • ½ cup finely chopped celery
    • 1 tablespoon minced garlic
    • 2 tablespoons paprika
    • 1 teaspoon ground coriander
    • 1 teaspoon kosher salt
    • 1 teaspoon freshly ground pepper, plus more to taste
    • ½ teaspoon ground cumin
    • ¼ teaspoon ground cinnamon
    • 1 pound ground bison
    • ½ cup pomegranate juice
    • 1 14-ounce can diced tomatoes
    • 1 cup chopped fresh cilantro, divided
    • 1 tablespoon chopped fresh mint
    • 1 tablespoon lemon juice, plus more to taste
    • 1 pound whole-wheat wide pasta, such as pappardelle or fettuccine
    • ½ cup nonfat plain yogurt, preferably Greek-style (see Note)

Directions

  • 1 Put a pot of water on to boil.
  • 2 Heat oil in a large, high-sided skillet or Dutch oven over medium heat. Add onion, carrot and celery; cook, covered, stirring occasionally, until softened, about 10 minutes. Add garlic and cook, stirring, for 1 minute more. Stir in paprika, coriander, salt, pepper, cumin and cinnamon. Cook, stirring, until the vegetables are well coated and the spices are fragrant, about 45 seconds.
  • 3 Increase the heat to medium-high and add bison. Cook, stirring and breaking it up with a wooden spoon, until no longer pink, 4 to 6 minutes. Add pomegranate juice and scrape up any browned bits. Stir in tomatoes and juice, ¾ cup cilantro, mint and lemon juice. Bring to a simmer. Reduce heat; cook, uncovered, maintaining a gentle simmer and stirring occasionally, for 15 minutes. Add a little water if the sauce gets too thick; if it's too thin, increase the heat and boil for a few minutes. Season with more pepper and lemon juice, if desired.
  • 4 Meanwhile, cook pasta in boiling water until just tender, about 9 minutes or according to package directions. Drain and divide the pasta among 8 shallow bowls. Spoon the sauce over the noodles and garnish with a dollop of yogurt and a sprinkle of the remaining cilantro.
  • Make Ahead Tip: Cover and refrigerate the sauce (Steps 2-3) for up to 3 days. Reheat on low; thin the sauce with a little water if desired.
  • Note: Greek-style yogurt is made by removing the whey from cultured milk, which gives the yogurt an extra-thick and creamy texture. Look for it with other yogurt in large supermarkets.
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