Bison Bolognese Recipe
bison + dry-aged wagyu + house-made pappardelle + tomato roasted sauce + herb ricotta + pecorino
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Ingredients
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Meat
Pasta
Sauce
Herb Ricotta
Garnish
Method
Pasta Preparation
- 1
Make the Pappardelle
In a large mixing bowl, combine all-purpose flour and salt. Make a well in the center and crack the eggs into it. Using a fork, gradually incorporate the flour into the eggs until a dough forms. Knead the dough on a floured surface for about 8-10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
Sauce Preparation
- 2
Prepare the Tomato Sauce
In a large skillet, heat olive oil over medium heat. Add finely chopped onion, carrot, and celery. Sauté for about 5-7 minutes until softened. Stir in minced garlic and cook for another minute. Add the canned tomatoes, dried oregano, salt, and black pepper. Simmer for 20-30 minutes, allowing the sauce to thicken.
Bolognese Preparation
- 3
Cook the Meat
In a separate pan, brown the ground bison and dry-aged wagyu beef over medium-high heat. Cook until browned, about 8-10 minutes. Drain excess fat and add the meat to the tomato sauce. Stir well and simmer together for another 15 minutes.
Herb Ricotta Preparation
- 4
Mix the Herb Ricotta
In a bowl, combine ricotta cheese, chopped basil, parsley, and salt. Mix until well combined and set aside.
Pasta Cooking
- 5
Assembly
- 6
Combine and Serve
On a plate, add a portion of the cooked pappardelle. Top with the bison bolognese sauce, a dollop of herb ricotta, and finish with grated pecorino cheese. Serve immediately.