Bison Sausage Ragù

Staff Writer
Bison Sausage Ragù
Bison Sausage Ragu
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. 

Ready in
2 h 20 m
8
Servings
251
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.

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.

Nutritional Facts

Total Fat
18g
28%
Sugar
4g
N/A
Saturated Fat
6g
30%
Cholesterol
47mg
16%
Protein
12g
23%
Carbs
8g
3%
Vitamin A
120µg
13%
Vitamin B12
0.6µg
9.7%
Vitamin B6
0.3mg
13.2%
Vitamin C
18mg
31%
Vitamin D
0.8µg
0.2%
Vitamin E
2mg
8%
Vitamin K
53µg
66%
Calcium
100mg
10%
Fiber
3g
11%
Folate (food)
20µg
N/A
Folate equivalent (total)
20µg
5%
Iron
2mg
9%
Magnesium
28mg
7%
Monounsaturated
7g
N/A
Niacin (B3)
4mg
20%
Phosphorus
141mg
20%
Polyunsaturated
3g
N/A
Potassium
479mg
14%
Riboflavin (B2)
0.2mg
11.1%
Sodium
602mg
25%
Thiamin (B1)
0.7mg
47.6%
Trans
0.1g
N/A
Zinc
2mg
11%

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