Hand Cut Linguine Recipe
Springbank Bison Bolognese, Sylvan Star Grizzly Gouda, Cold Pressed Canola Oil
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Ingredients
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Pasta
Bolognese Sauce
Garnish
Method
Pasta Preparation
- 1
Make the Dough
In a large bowl, combine the flour and salt. Make a well in the center and add the eggs. Gradually mix the flour into the eggs until a shaggy dough forms.
- 2
Knead the Dough
Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
- 3
Roll and Cut
After resting, roll out the dough to your desired thickness and cut into linguine strips. Dust with flour to prevent sticking.
Bolognese Sauce Preparation
- 4
Cook the Vegetables
In a large skillet, heat olive oil over medium heat. Add onion, carrot, celery, and garlic. Sauté until soft, about 5 minutes.
- 5
Add the Bison
Add the ground bison to the skillet, breaking it up with a spoon. Cook until browned, about 8 minutes.
- 6
Simmer the Sauce
Add crushed tomatoes, red wine, oregano, salt, and black pepper. Bring to a simmer and cook for 30-40 minutes, stirring occasionally.
Combine and Serve
- 7
- 8
Toss and Serve
Toss the pasta with the Bolognese sauce, adding a bit of reserved pasta water if necessary. Drizzle with cold pressed canola oil and serve topped with grated Grizzly Gouda.