Spaghetti

Fun fact: This was actually a lasagna recipe. I didn’t want all the cheese or work in the end. Used the sauce for spaghetti and voila! Winner winner chicken dinner.

Most of the time when people think of ‘spaghetti’ they just think ‘sauce and noodles’…well I’m here to tell you that THIS RIGHT HERE is loaded with protein..times two!

Make it in bulk and freeze in ziplock bags for easy quick nights.

INGREDIENTS
1 box Barilla Protein + Noodles
1 pound Italian sausage
1 pound ground bison
1 cup onion chopped
2 cloves garlic minced
28 ounces canned tomatoes cut up (undrained). I use diced fire roasted
12 ounces tomato paste
2 teaspoons granulated sugar
2 teaspoons salt
1 ½ teaspoons dried basil leaves
½ teaspoons fennel seed
¼ teaspoons pepper

INSTRUCTIONS
In large skillet, combine Italian sausage, ground beef, onion, and garlic.
Cook until sausage is no longer pink and onion is tender; drain.
Stir in next 7 ingredients. Bring to boil.
Reduce heat; simmer 20 minutes.

Follow the box of noodle instructions to cook correctly. When both are done combine.