Ingredients:

  • 2 Tbsp Olive Oil
  • 2 lbs Ground Bison
  • Salt & Black Pepper, To taste
  • 1 Tbsp Unsalted Butter
  • 1 large Yellow Onion, finely diced
  • 2 medium Carrots, finely diced
  • 2 medium Celery stalks, finely diced
  • 4 cloves Garlic, minced
  • 3 Tbsp Tomato Paste
  • 1 cup Dry Red Wine (e.g., Chianti, Merlot)
  • 28 oz can Crushed Tomatoes
  • 2 cups Beef Stock (low sodium)
  • 4 large sprigs Fresh Thyme (tied)
  • 2 dried Bay Leaves
  • 1/4 cup Whole Milk or Heavy Cream (Optional)
  • 1 lb Pasta (Pappardelle or Tagliatelle)
  • 1/4 cup Fresh Parsley, chopped (for garnish)
  • Freshly grated Parmesan cheese (To serve)

Instructions:

  1. Prep the Meat: Pat the ground bison dry. Season generously with salt and pepper.
  2. Brown the Meat: Heat the olive oil in the Dutch oven over medium-high heat. Add half of the bison, breaking it up with a spoon. Cook until deeply browned and caramelized. Do not overcrowd the pot.
  3. Drain and Reserve: Transfer the browned bison to a bowl. Drain off any excessive rendered fat, leaving about 1 tablespoon. Repeat with the remaining bison.
  4. Sweat the Vegetables: Reduce the heat to medium-low. Add the butter along with the diced onion, carrots, and celery (the soffritto). Cook slowly for 10–15 minutes, stirring occasionally, until the vegetables are very soft and translucent.
  5. Toast the Paste: Stir in the minced garlic and tomato paste. Cook for 2–3 minutes, stirring constantly, until the paste darkens slightly and smells intensely savory.
  6. Deglaze: Pour in the red wine. Scrape up any browned bits stuck to the bottom of the pot. Bring to a strong simmer and let the wine reduce by half (about 5–8 minutes) until the alcohol smell dissipates.
  7. Combine and Simmer: Return the browned bison to the pot. Stir in the crushed tomatoes, beef stock, thyme bundle, and bay leaves. Bring the mixture to a gentle simmer.
  8. The Long Wait: Reduce the heat to the lowest possible setting. Cover the pot with the lid slightly ajar. Simmer gently for a minimum of 3 hours, or up to 4 hours, stirring every 30–45 minutes. The ragu should be thick and rich.
  9. Finish the Sauce: Remove the lid entirely for the last 30 minutes of cooking. Remove and discard the thyme bundle and bay leaves.
  10. Add Richness (Optional): Stir in the 1/4 cup of whole milk or cream for a velvety finish. Taste and adjust the seasoning with salt and pepper as needed.
  11. Cook Pasta: While the sauce rests, cook the pappardelle according to package directions until al dente. Reserve about 1 cup (240 ml) of the starchy pasta water.
  12. Marry the Sauce: Drain the pasta and transfer it directly into the pot of ragu. Add a splash of the reserved pasta water if the sauce seems too thick. Toss vigorously until every strand is coated.
  13. Serve: Serve immediately, topped generously with freshly grated Parmesan and a sprinkle of fresh parsley.