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

Nutrition

Calories per serving:

303 calories

Dietary restrictions:

Low Carb Sugar Conscious, Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free

Daily value:

15%

Servings:

8
  • Fat 188g 289%
  • Carbs 68g 23%
  • Saturated 70g 351%
  • Fiber 21g 83%
  • Trans 1g
  • Sugars 31g
  • Monounsaturated 76g
  • Polyunsaturated 22g
  • Protein 94g 188%
  • Cholesterol 388mg 129%
  • Sodium 6,011mg 250%
  • Calcium 1,255mg 126%
  • Magnesium 232mg 58%
  • Potassium 3,287mg 94%
  • Iron 12mg 64%
  • Zinc 12mg 79%
  • Phosphorus 1,385mg 198%
  • Vitamin A 1,064µg 118%
  • Vitamin C 147mg 245%
  • Thiamin (B1) 6mg 374%
  • Riboflavin (B2) 2mg 95%
  • Niacin (B3) 21mg 104%
  • Vitamin B6 2mg 105%
  • Folic Acid (B9) 176µg 44%
  • Vitamin B12 4µg 62%
  • Vitamin D 6µg 1%
  • Vitamin E 9mg 47%
  • Vitamin K 421µg 526%
Have a question about nutritional data? Let us know.
Rate this Recipe

Bring your favorite dish to our table

Join the Daily Meal's Community and Share your Thoughts

The Daily Meal Editors and Community Say...