If you have never had bison before, this bison bolognese will be a pleasant surprise!! This delicious meat sauce is slow-cooked in the crockpot for that all-day, simmered taste. Served over pappardelle or your favorite pasta, it's the ultimate bowl of comfort food!
1/2cupwhole milk or half and halfoptional, See Note 3
1lb.pappardelle pasta, for servingor your favorite pasta
Instructions
In a large skillet, heat 1 tsp olive oil. When oil is hot, add ground bison. Brown meat 3-4 minutes, breaking it up with a wooden spoon. Pro Tip: When meat is about halfway browned, use a potato masher to get the meat nice and finely "chopped." It works so well!
When meat is browned, add it to the crockpot. To the same pan, add remaining 1 tsp olive oil. Add onion, carrot, celery and garlic and cook 3-4 minutes until veggies begin to get slightly soft. Then, add tomato paste and cook another 1-2 minutes.
Add wine to the pan and scrape off any brown bits from the bottom. Bring mixture to a boil and cook 1-2 minutes.
Transfer everything in the skillet to your crockpot with the meat. Add crushed tomatoes, beef bullion, bay leaf and sugar to the crockpot. Give everything a big stir.
Cook on low for 6-7 hours or on high 3-4 hours. Then, stir in milk/half and half, if using. Stir well and season with salt, if needed.
Notes
Note 1: These days, ground bison can be found at most larger chain grocery stores. It's usually near the ground beef. Look for ground bison that is about 90% lean.Note 2: You can also use one 32 oz. jar of your favorite marinara sauce OR one 28 oz. can of whole, peeled San Marzano tomatoes--just make sure you crush the tomatoes with your hands or break them up with a spoon when adding them to the crockpot.Note 3: Milk is traditional in Bolognese sauce. It's typically cooked in the sauce and adds a rich flavor. I like to stir a bit of milk in at the very end instead, as I find it cuts the acidity of the tomatoes. But know that this step IS NOT NECESSARY. It's wonderful with or without the milk/half and half.