Easy Crockpot Bison Bolognese
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!
Ingredients
- 1 lb. ground bison See Note 1
- 2 tsp olive oil, divided
- 1 medium onion, chopped very finely
- 1 medium carrot, chopped very finely
- 2 celery stalks, chopped very finely
- 4 cloves garlic, chopped best garlic chopper ever!
- 2 tbsp tomato paste
- 1 cup red wine such a Cabernet Sauvignon or Merlot
- 1 28 oz. can crushed tomatoes See Note 2
- 2 beef bullion cubes, crushed
- 2 tsp sugar optional
- 2 bay leaves
- salt, to taste
- red pepper flakes, optional
- 1/2 cup whole milk or half and half optional, See Note 3
- 1 lb. pappardelle pasta, for serving or 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.
Nutrition
Calories: 461kcalCarbohydrates: 27.5gProtein: 33gFat: 20gSaturated Fat: 8gCholesterol: 94mgSodium: 944mgPotassium: 654mgFiber: 8gSugar: 17gCalcium: 145mgIron: 7mg
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