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I know what I'd want, but since I'm super finicky about the ingredients they'd have to go hunting for whatever personal stuff of mine was still with friends and either get someone I approve to cook it or let me do it myself.
1 pound ground bison (20% or lower fat content, ranch raised)
1 quart of my mom's home-grown organic tomato sauce (made with several different rare heirloom types every year and seasoned only with sea salt)
1/4 cup or so of my mom's home-grown 5-variety basil pesto
Traditional "Italian mix" dry herbs, which now conveniently come in their own grinder like salt & pepper do
1/4 cup diced white or yellow onion
1 large clove of fresh garlic, chopped very fine
Simmer tomato sauce about half a day on really low heat to avoid scorching. Meat is cooked on low heat with onions and a little bit of Italian herbs and fresh pesto. When it's well-done, drain it. When the tomato base is thick, throw in the meat mix and the garlic. Adjust spicing to taste, starting by adding pesto if needed. Serve over any pasta.
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