A Comforting Bison Bolognese

I’ve been on my cooking grind lately, consisting of me pretty much cooking the majority of the things I’ll be putting in my mouth for that day. I really hate processed foods and find that it not only is actually more expensive but also is terrible for your health. I already knew this, but I just recently started really pushing myself to be aware of what I’m consuming.

I love cooking anyways, so this really wasn’t that hard of a task on my part. I’m obsessed with food, literally. I think about it everyday, but not just food- recipes. Recipes for dishes that hopefully I’ll get to share with others at some point, whether that be a cookbook or just this blog.

I thought for the longest time that, especially since I’m Italian, I couldn’t and shouldn’t share family recipes, or any other recipe I made for that matter. I’ve recently come to realize that life is about connection and sharing with others to create bonds and memories.

Anyways, I love pasta and wanted to make this Lamb Bolognese. The store unfortunately did not have it, so I opted for bison. I’ve never had bison before but thought, “what the hell” and went for it. The outcome is delicious. I’m eating my second helping as I type this.

It’s definitely comfort food, which, lets face it, all Italian food should be. And I always love going back to my roots; it’s what I’m good at.


Olive oil
2 small carrots, trimmed, peeled and diced
1 shallot, minced
2 garlic cloves, minced

¼ teaspoon dried majoram
¼ teaspoon dried oregano
¼ teaspoon dried basil
¼ teaspoon red pepper flakes
3 tablespoon tomato paste
½ pound ground bison
1 15-ounce can diced San Marzano tomatoes
3 tablespoons grated Parmesan, plus more for garnish
1 tablespoon unsalted butter

¼ cup chicken stock, maybe less, not too soupy, just enough to absorb into pasta
Italian parsley, for garnish

  1. Add two tablespoons of olive oil to a large pot and put two diced carrots and shallot in. Let the shallots get translucent and the carrots a little caramelized. Then add the garlic, spices and red pepper flakes. Then put in the tomato paste and ground bison, add a pinch of salt. Take a wooden spoon and break up to bite-sized pieces, consistently stirring until brown, about 5 minutes on medium-low heat.
  2. Pour the can of tomatoes in and about ½ cup of water, from the can to get the remnants from the sides. Bring to a simmer and then turn to low, cook for 20 minutes and cover pot. At the end of 20 minutes incorporate Parmesan cheese.
  3. Boil water and cook the pasta while there are about 8 minutes left for the sauce to finish cooking. Drain pasta when aldente and add butter and a little chicken stock to it.
  4. Pour sauce over pasta and garnish with Parmesan cheese and Italian parsley.


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