Bison Bolognese

Had a hankering for boar bolognese and couldn't find boar so went bison instead. It was a hearty tasty meat. I didn't have crushed tomatoes only diced on hand so the consistency looks a little different in the picture. Be sure to save a little pasta water if you need it when you combine it with cooked pasta. Also in hindsight I should have pureed the diced tomatoes --oh well next time! Also it makes enough you can freeze sauce for another time!
6 cloves garlic, crushed and peeled
2 carrots, peeled and cut into 1 ½-inch chunks
2 stalks celery, cut into 1 ½-inch chunks
2 medium onions, peeled, cored and cut into eighths
2 teaspoons extra-virgin olive oil
1 pound ground Bison or lean ground beef
2 teaspoons Italian seasoning
1 teaspoon salt
½ teaspoon freshly ground pepper
½ cup dry red wine
1 28-ounce can crushed tomatoes, preferably fire-roasted, such as Muir Glen
chopped parsley for garnish

Meanwhile, fit food processor with steel blade attachment, close lid and turn motor on. Drop garlic through feed spout and continue processing until the garlic is minced. Open lid and add carrot and celery. Process until the carrot and celery are finely chopped. Open lid, add onion and pulse until the onion is roughly chopped. Alternatively, use a knife to mince garlic, finely chop carrot and celery and dice onion.
Heat oil in a large skillet over high heat. Crumble in bison or beef, and cook, stirring and breaking up chunks of meat until browned, 4 to 5 minutes. Stir in the vegetable mixture, Italian seasoning, salt and pepper and cook, stirring occasionally until the vegetables are cooked down and browned slightly, 8 to 12 minutes. Pour in wine and cook until mostly evaporated, 2 to 3 minutes. Stir in tomato and bring to a simmer. Reduce heat to maintain simmer and cook, stirring occasionally until the vegetables are tender, about 5 minutes.
Meanwhile, once the water boils, cook pasta according to package instructions. Drain.
Mix the pasta and sauce together and serve sprinkled with parsley.

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