Bolognese Bowl Recipe
bison + dry-aged wagyu + pork + rigatoni + tomato sauce + herb ricotta + pecorino
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Ingredients
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Meat
Pasta
Sauce
Herb Ricotta
Toppings
Method
Preparation
- 1
Make the Herb Ricotta
In a bowl, combine ricotta cheese, chopped basil, chopped parsley, lemon zest, and salt. Mix well and set aside.
Cooking the Meat Sauce
- 2
Sauté the Vegetables
In a large skillet, heat olive oil over medium heat. Add diced onion, minced garlic, diced carrot, and diced celery. Sauté until the vegetables are soft, about 5-7 minutes.
- 3
Brown the Meats
Add the ground bison, ground dry-aged wagyu beef, and ground pork to the skillet. Cook until the meats are browned, breaking them apart with a wooden spoon, about 8-10 minutes.
- 4
Add Wine and Tomatoes
Pour in the red wine and let it simmer for a few minutes to reduce. Then, add the canned crushed tomatoes, dried oregano, salt, and black pepper. Stir well to combine.
- 5
Simmer the Sauce
Reduce the heat to low and let the sauce simmer for 30-40 minutes, stirring occasionally.
Cooking the Pasta
- 6
Cook the Rigatoni
While the sauce is simmering, bring a large pot of salted water to a boil. Add rigatoni pasta and cook according to package instructions until al dente. Drain and set aside.
Assembly
- 7
Combine and Serve
In a large serving bowl, combine cooked rigatoni with the meat sauce. Top with herb ricotta and sprinkle with grated pecorino cheese. Serve hot.
