Bison Bolognese Recipes
BISON BOLOGNESE
Steps:
- Heat olive oil in a large pan (preferably with straight sides) over medium heat. Saute onions, celery, carrots and garlic seasoned with the red pepper flakes until they begin to soften and brown slightly, about 5 minutes. Add bison, breaking up into small chunks. Season with salt and pepper, nutmeg and paprika and brown the meat till no longer pink. Pour in red wine scraping up any bits from the bottom of the pan and let cook for a few minutes. Add the tomatoes and oregano. Turn the heat to low and simmer for another 10 minutes. Check the seasoning and add salt and pepper if needed. Serve the sauce over the pasta of your choice and top with grated parmesan cheese.
CAULIFLOWER BOLOGNESE
In this recipe, cauliflower replaces meat to create a delicious veggie-forward alternative to traditional Bolognese.
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil.
- Heat the olive oil and 2 tablespoons butter in a large pot over medium heat. Add the onion, garlic, rosemary and pepper flakes, then cook, stirring, until fragrant, about 3 minutes.
- Meanwhile, drop the pasta into the boiling water and cook for a couple minutes under the recommended time.
- Add the tomato paste and cauliflower to the onions, then stir to combine. Continue to cook, stirring, until the cauliflower begins to caramelize and the tomato paste has cooked down, 6 to 7 minutes.
- Drain the pasta, reserving 1 cup of the pasta water. Add the pasta, pasta water, pecorino and remaining 2 tablespoons butter to the pot with the sauce. Stir and toss until totally combined.
- Add the cream and season to taste. Serve topped with fresh basil and a little more pecorino.
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