Bison Ragu Recipe
Braised bison, pancetta, red wine tomato sauce over housemade pappardelle
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Ingredients
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Pappardelle
Bison Ragu
Method
Pappardelle
- 1
Make the Pasta Dough
In a large bowl, combine flour and salt. Make a well in the center, add eggs, and gradually mix until a dough forms. Knead on a floured surface for about 10 minutes until smooth. Wrap in plastic and let rest for 30 minutes.
- 2
Roll and Cut the Pasta
After resting, divide the dough into 4 pieces. Roll each piece into thin sheets using a pasta machine or rolling pin. Cut into wide strips (about 1 inch) to form pappardelle. Dust with flour to prevent sticking.
Bison Ragu
- 3
- 4
- 5
Brown Bison
Add ground bison to the pot and cook until browned. Season with salt and pepper.
- 6
- 7
Add Tomatoes and Broth
Stir in crushed tomatoes, beef broth, oregano, and the cooked pancetta. Bring to a simmer, cover, and cook on low heat for about 1 hour, stirring occasionally.
- 8
Finish the Sauce
Taste and adjust seasoning with salt and pepper. Stir in fresh basil just before serving.
Serve
- 9
Combine and Serve
Cook pappardelle in boiling salted water for 2-3 minutes or until al dente. Drain and toss with bison ragu. Serve hot, garnished with additional basil if desired.
