Bison Sausage Ragù

Jane Bruce

Ingredients

  • 1 Pound  bison breakfast sausage
  • 1 Tablespoon  extra-virgin olive oil
  • medium onion, chopped
  • small carrot, chopped
  • 6 Tablespoons  Italian parsley, minced
  • large clove garlic, minced
  •  Pinch of  ground cloves
  • 1 Tablespoon  tomato paste
  • 1 Cup  red wine
  • One  28-ounce can whole peeled tomatoes, puréed with their juices
  • 1/2 Cup  grated Parmigiano-Reggiano cheese, plus more for serving
  • 1 Pound  cooked pasta, for serving
  •   Salt and pepper, to taste

An easy way to impart authentic flavors into a ragù is to use bison breakfast sausage. Blended with its original seasonings, it becomes a flavorful component of an already flavorfully rich Italian pasta sauce. 

Directions

In a medium sauté pan, brown the ground bison over medium-high heat, stirring often, until cooked through, about 8 minutes. Remove the bison from the pan set aside in a bowl. Remove all but 1 tablespoon of excess drippings from pan and add the olive oil, onion, carrot, and parsley, and cook until the onions are golden brown, about 8 more minutes. Return the browned bison to pan, add the minced garlic, and cook for another 2 minutes.

Add the cloves, tomato paste, and half of the red wine. Simmer until the wine has evaporated, about 8-10 minutes. Add the remaining wine and tomatoes. Simmer the sauce on low, stirring frequently, until it has a medium-thick consistency, about 1 ½ hours. Season with salt and pepper, to taste. Serve topped with cooked pasta and garnished with grated cheese.

Notes

Prep Time: 20 minutes, Cook Time: 2 hours

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