| Level: | Easy |
| Total: | 50 min |
| Active: | 15 min |
| Yield: | 8 to 10 servings |
Ingredients
- 3 tablespoons olive oil, plus more to finish
- 1 pound ground bison
- 1 medium carrot, finely chopped
- 1/2 red onion, chopped
- 2 cloves garlic, smashed and peeled
- 1 teaspoon kosher salt, plus more for the pasta water
- 1 cup dry white wine
- One 28-ounce can whole san marzano tomatoes, crushed by hand
- One 3-inch piece Parmesan cheese rind
- 2 stems fresh basil
- 1 pound pappardelle pasta
- 1 cup freshly grated Parmigiano-Reggiano cheese, plus more to serve
- 2 tablespoons unsalted butter
Instructions
- Heat a medium Dutch oven over medium-high heat. Add the olive oil and the ground bison. Cook, breaking apart the meat into very small pieces with a wooden spoon until the meat is lightly browned, about 8 minutes. Add the carrot, red onion and garlic to the pan and stir to combine. Season with 1 teaspoon salt and cook for 3 minutes or until the vegetables are soft and fragrant. Deglaze with the white wine, scraping up the brown bits from the bottom of the pan with the wooden spoon. Simmer for 5 minutes or until almost completely reduced. Stir in the hand crushed tomatoes and nestle in the Parmesan rind and basil. Season with the remaining salt. Reduce the heat the medium and simmer the sauce, stirring occasionally for 25 minutes.
- Meanwhile bring a large pot of water to a boil over high heat. Season generously with salt. Add the pasta to the water and cook for 2 minutes less than directed, about 6 minutes. Using tongs, add the pasta directly from the pasta water to the sauce. Add the Parmigiano-Reggiano cheese directly to the bare pasta along with the butter. Toss the pasta with the sauce to coat, thinning as needed with the pasta water to ensure it clings to the pasta. Serve drizzled with more olive oil and sprinkled with more Parmigiano-Reggiano cheese if desired.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 435 |
| Total Fat | 19 g |
| Saturated Fat | 8 g |
| Carbohydrates | 40 g |
| Dietary Fiber | 3 g |
| Sugar | 4 g |
| Protein | 22 g |
| Cholesterol | 50 mg |
| Sodium | 475 mg |
Reviews
Absolutely incredible!!! My dad who has Alzheimer’s and whose palate has changed still loves it!!! Staple now in my wheelhouse!!! Thank you Giada for this recipe!!!
First time, but not last time to use Bison. Wow. The depth of flavors amazing and so simple. Just enough tomato without it being too acidic definitely on my go to list. Worth the splurge for n meat!
Saw this on the show, looked good. Decided to give it a whirl and it was absolutely amazing. Thanks G
I watched two Simply Giada shows yesterday and went shopping. Are the Bison Bolognese with a side salad. My husband and I found it so comforting and flavorful!!
So so good !!!! It’s my go to meat sauce now….. used it in my Lasagna and everyone raved about it !!!
Great recipe. Family loves it. Add some red bell to it
Absolutely delicious! I used ground beef instead, as it was what I had in the house; and it turned out great.
So good I used ground chicken and made spicy yum yum
This was SO delicious! Made recipe as is; but cut it in half. Rich and flavorful.
Made this recipe as written. Very good dish. Liked the wide flat pasta the recipe calls for.. will definitely make this again.