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. 

Notes

Prep Time: 20 minutes, Cook Time: 2 hours

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

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
10g
14%
Sugar
3g
3%
Saturated Fat
3g
13%
Cholesterol
38mg
13%
Carbohydrate, by difference
26g
20%
Protein
13g
28%
Vitamin A, RAE
27µg
4%
Vitamin C, total ascorbic acid
4mg
5%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
93mg
9%
Choline, total
58mg
14%
Fiber, total dietary
3g
12%
Folate, total
20µg
5%
Iron, Fe
1mg
6%
Magnesium, Mg
36mg
11%
Niacin
2mg
14%
Pantothenic acid
1mg
20%
Phosphorus, P
259mg
37%
Selenium, Se
15µg
27%
Sodium, Na
636mg
42%
Water
91g
3%
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.