Bolognese with rigatoni is one of my favorite Italian dishes and always reminds me of my grandmother and her super-meaty Italian sauce. This twist on the classic uses bison instead of beef. Flavorful ingredients will mask any differences in taste you might experience.
BISON BOLOGNESE
WITH RIGATONI
Makes: 4 servings
Serving size: 1 cup pasta and 4oz (110g) bison
Prep time: 5 minutes
Cook time: 10 minutes
INGREDIENTS
2 tbsp extra virgin olive oil
1⁄2 medium yellow onion, diced
1 celery stalk, diced
1 garlic clove, minced
1 tsp red pepper flakes
1lb (450g) lean ground bison (85%)
dash of paprika
salt and freshly ground black pepper
1⁄2 cup red wine
30oz (840g) diced tomatoes
2 tbsp chopped fresh oregano, plus 1 tsp
cooked rigatoni
2 tbsp freshly grated Parmesan cheese
2 tbsp chopped fresh parsley
2 tbsp chopped fresh thyme
DIRECTIONS
1 In a saucepan on the stovetop over high heat, heat the olive oil until shimmering. Add the onion, celery, garlic, and red pepper flakes. Sauté until the vegetables begin to soften and brown, about 5 minutes.
2 Add the bison, breaking up the meat into small chunks. Season with paprika, salt, and pepper. Brown until no longer pink, about 2 minutes.
3 Add the red wine, using a wooden spoon to scrape up any brown bits from the bottom, and cook for 3 minutes more.
4 Add the tomatoes and 1 teaspoon of oregano, lower the heat to low, and simmer for 10 minutes more.
5 Remove the Bolognese from the stovetop. Place an equal amount of rigatoni and Bolognese in 4 bowls. Top each bowl with an equal amount of cheese, parsley, thyme, and the remaining 2 tablespoons of oregano. Serve immediately.
CHANGE IT UP
NUTRITION FACTS
per serving
375
10g
40g
33g
BISON BOLOGNESE WITH RIGATONI