Tuesday, January 15, 2013

Bison Bolognese

I love cooking with bison (buffalo meat) because it's so lean and lends a 'gamey' taste to this dish.  You can definitely sub the bison for ground beef, veal, or even venison (deer).  Bolognese is a red sauce that is cooked down into a rich, flavorful sauce.  In this recipe I add large slices of mushrooms and a little pancetta for flavor.  If you make a big batch you can freeze portion sizes for a quick and easy weeknight meal.

-2 carrots
-1 rib celery
-1/2 yellow onion
-1 Tbsp olive oil
-4 ounces cubed pancetta
-4 cloves garlic
-1 lb. ground bison
-1/2 cup red wine
-1.5 cups beef broth
-2 cans diced tomatoes
-2 ounces tomato paste
-1 pkg baby bella mushrooms (mini portabellas)
-1 tsp dried basil
-1 tsp dried oregano
-1 pkg dried pasta of your choice

First, dice your 2 carrots, 1 celery rib, 1/2 yellow onion and 4 cloves of garlic.  In a heavy bottom pot (like my awesome cast-iron dutch oven!) saute the veggies and garlic over medium heat in 1 Tbsp olive oil until they are soft and the onions are translucent.  Season with salt and pepper.

Next, add the 1 lb. ground bison (or other meat) and increase the heat to medium-high.  Brown the meat with the veggies.  While the meat is browning, slice your baby bella mushrooms. 

Now add the remaining ingredients: 4 ounces cubed pancetta, 1/2 cup red wine, 1.5 cups beef broth, 2 cans diced tomatoes (don't drain), 2 ounces tomato paste, 1 pkg sliced baby bella mushrooms, 1 tsp dried basil and 1 tsp dried oregano. Bring everything to a boil then reduce heat to a slow simmer and cover for 1.5-2 hours.  Taste and add salt and pepper if needed.  Serve warm over boiled noodles and sprinkled with parmesan cheese.



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