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Bison Sausage Ragù

By
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

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.