Bison Sausage Ragù Recipe
Daily Value: 14%
Gluten-Free, Wheat-Free, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
|Folic Acid (B9)||27µg||7%|
|Fatty acids, total monounsaturated||9g||0%|
|Fatty acids, total polyunsaturated||3g||0%|
Exclusive from The Daily Meal
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.
- 1 pound bison breakfast sausage
- 1 tablespoon extra-virgin olive oil
- 1 medium onion, chopped
- 1 small carrot, chopped
- 6 tablespoons Italian parsley, minced
- 1 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
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.
Recipe DetailsServings: 8
Total time: 2 hours 20 minutes
Special Designations: Dairy-free
Notes and Substitutions:
Prep Time: 20 minutes, Cook Time: 2 hours
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