Big Batch Bolognese Sauce on Linguine
The rich bison-lamb sauce was made last month and kept in freezer. The sauce was nicely reheated and still very delicious! Topped with generous freshly grated parmesan cheese, and served with toasted garlic bread made with home-baked buttery fluffy buns as well as fresh salad that is not seen in the picture. Easy, cozy, yummy. We can't ask more for a weekday dinner!
