Bison Sausage Ragù

Bison Sausage Ragù
Staff Writer
Jane Bruce

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. 

8
Servings
281
Calories Per Serving
Deliver Ingredients

Notes

Prep Time: 20 minutes, Cook Time: 2 hours

Ingredients

  • 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

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.

Nutritional Facts

Total Fat
9g
13%
Sugar
2g
2%
Saturated Fat
4g
17%
Cholesterol
35mg
12%
Carbohydrate, by difference
29g
22%
Protein
15g
33%
Vitamin A, RAE
2µg
0%
Vitamin C, total ascorbic acid
1mg
1%
Calcium, Ca
51mg
5%
Choline, total
57mg
13%
Fiber, total dietary
2g
8%
Fluoride, F
30µg
1%
Folate, total
55µg
14%
Iron, Fe
2mg
11%
Magnesium, Mg
31mg
10%
Niacin
3mg
21%
Phosphorus, P
170mg
24%
Selenium, Se
27µg
49%
Sodium, Na
503mg
34%
Water
108g
4%
Zinc, Zn
2mg
25%

Bison Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Bison Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.