Bolognese Recipe
bison + dry-aged wagyu + pork + rigatoni + tomato sauce + herb ricotta + pecorino
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Ingredients
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Meats
Pasta
Sauce
Herb Ricotta
Garnish
Method
Preparation
- 1
Prepare the herb ricotta
In a bowl, combine ricotta cheese, chopped parsley, salt, and black pepper. Mix well and set aside.
Cooking the Bolognese
- 2
Cook the vegetables
In a large skillet or saucepan, heat olive oil over medium heat. Add chopped onion, diced carrot, diced celery, and minced garlic. Sauté until the vegetables are soft and the onion is translucent, about 5-7 minutes.
- 3
Brown the meats
Add the bison, dry-aged wagyu, and ground pork to the pan. Cook, breaking the meat apart with a spoon, until browned and cooked through, about 8-10 minutes.
- 4
Add the sauce and seasonings
Stir in the canned tomato sauce, dried oregano, salt, black pepper, and chopped fresh basil. Bring the mixture to a simmer, then reduce heat to low and let it cook for at least 30 minutes, stirring occasionally.
Cooking the Pasta
- 5
Cook the rigatoni
In a large pot, bring salted water to a boil. Add rigatoni pasta and cook according to package instructions until al dente. Drain and set aside.
Serving
- 6
Combine and serve
In a large serving bowl, combine the cooked rigatoni with the Bolognese sauce. Toss to coat the pasta evenly. Serve topped with herb ricotta and a generous sprinkle of grated pecorino cheese.