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
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
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.
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.
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.
Simmer the Sauce
Reduce the heat to low and let the sauce simmer for 30-40 minutes, stirring occasionally.
Cooking the Pasta
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
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.