Warm Your Belly Bison Ragu

Warm Your Belly Bison Ragu
Warm Your Belly Bison Ragu
Votes: 2
Rating: 2
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Rate this recipe!
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Servings
6 people
Servings
6 people
Warm Your Belly Bison Ragu
Warm Your Belly Bison Ragu
Votes: 2
Rating: 2
You:
Rate this recipe!
Print Recipe
Servings
6 people
Servings
6 people
Ingredients
  • 1/4 cup extra-virgin olive oil
  • 1 1/2 pounds ground bison
  • 1/2 cup diced carrots
  • 1/2 cup diced celery
  • 1/2 cup diced onion
  • 1 tablespoon tomato paste
  • 1 1/2 cups dry red wine
  • 2 15-ounce can diced tomatoes no salt added
  • 3 cups low sodium chicken broth
  • 1/2 tsp dried thyme or 2-3 sprigs fresh
  • 1 tsp dried rosemary or 2-3 sprigs fresh
  • 2 bay leaves
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon ground fennel or fennel seeds
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon red pepper flakes optional
  • 1 teaspoon kosher salt
  • 3/4 pound pappardelle pasta or other wide noodle
  • Grated parmesan cheese to taste
Servings: people
Units:
Instructions
  1. Heat olive oil in large non-stick pot over medium high heat. Add bison to pot and break it up into small pieces as it cooks. When bison is fully cooked, drain off the excess liquid.
  2. Add the carrots, onion and celery to the pot and stir together. Cook until the vegetables start to soften, about 2 minutes. Add the tomato paste, stirring, and cook for another minute. Add the red wine, stirring, and cook until it evaporates completely. Scrape off any bits that are sticking to the pot to prevent burning.
  3. Add the canned tomatoes, broth and all seasonings. Reduce the heat to medium-low to simmer. Continue stirring occasionally to avoid burning. Simmer for about 30 to 45 minutes, or until almost all of liquid evaporates.
  4. Meanwhile, cook the pasta according to package instructions. Serve the ragu with the cooked pasta and grated cheese.
Recipe Notes

Nutrition Nugget: Did you know that after you are done sautéing any ground meat, you can rinse off some of the fat in a colander under some cold water? Try it and see! We promise your meat will not be soggy!

Mix It Up: You could use ground beef instead of the bison, or even ground lamb or veal.

Simplify It: Use frozen chopped carrots, onion and celery (this medley of vegetables is called mirepoix – look for it in your grocery freezer section) in place of the fresh carrots, onion and celery.

Chef’s Note: If you would prefer to use fresh thyme and/or rosemary, use 2 to 3 sprigs of each to replace the dried herbs in the recipe.

Nutrition Facts
Warm Your Belly Bison Ragu
Amount Per Serving
Calories 601 Calories from Fat 207
% Daily Value*
Total Fat 23g 35%
Saturated Fat 7g 35%
Trans Fat 0g
Cholesterol 68mg 23%
Sodium 569mg 24%
Total Carbohydrates 56g 19%
Dietary Fiber 6g 24%
Sugars 7g
Protein 31g 62%
* Percent Daily Values are based on a 2000 calorie diet.

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