Our friends shared their bison with us. We adjusted the tradional Bolognese sauce and pasta and it was delicious with bison.
Ingredients
2 pounds ground bison
2 T butter
2 T olive oil
1 T bacon grease
1 carrot diced
1 celery stalk diced
1/2 large onion diced
2 garlic cloves minced
1 C dry white wine
1C milk
1 C Swanson’s beef stock
1 T Cento® tomato paste
14.5 ounces crushed plum tomatoes
2 T chopped parsley
1 t oregano
1 t thyme
6 T Worcestershire sauce
1 T poultry seasoning
1/2 C Parmesan- Reggiano
Pappardelle pasta*
Directions
Melt butter, bacon grease, and olive oil in large Dutch oven. Add onions, carrots, and celery and sauté until golden over medium high heat about 5-7 minutes. Add garlic stir for about 30 seconds. Add bison and cook until dark brown and separate until crumbly. Add wine to deglaze and bring mixture to a boil. Cook until the liquid is reduced by 3/4. Season the meat mixture to taste with salt and pepper. Add beef stock, milk, crushed tomatoes, and tomato paste then bring to boil. Cover and simmer over very low heat for two hours. Check occasionally for sauce sticking to bottom of pan. If sauce is sticking lower heat and add water.Add parsley, oregano, thyme, tomato sauce, Worcestershire sauce, poultry seasoning, and Parmesan. Simmer over very low heat uncovered for about 15-20 minutes to meld seasonings. Add last tablespoon of butter and pour over the papperdelle and toss.
Serve with a crusty bread.
Note:
*Substitutions for papperdelle pasta are tagliatelle or fettucine.