Slow-Cooked Bison Ragu

This hearty, slow-cooked ragu is a comforting Prairie twist on a classic Italian dish—rich, savoury, and perfect for cool evenings.

Using ground bison gives the sauce a lean, subtly sweet flavour that pairs beautifully with aromatic herbs and a slow simmer. It’s a great way to highlight exotic meats in a familiar format, and it’s sure to impress guests or just make a weeknight dinner feel a bit special. We recommend pairing it with a wide noodle like pappardelle or fettuccine so the sauce can cling to every bite.

Ingredients (Serves 4–6)

• 1 lb (450 g) ground bison

• 1 tbsp olive oil

• 1 small yellow onion, finely chopped

• 2 garlic cloves, minced

• 1 small carrot, grated or finely diced

• 1 celery stalk, finely diced

• 2 tbsp tomato paste

• 1/2 cup dry red wine (optional, or substitute with beef stock)

• 1 can (796 mL) crushed tomatoes

• 1 tsp fresh rosemary, chopped

• 1 tsp fresh thyme, chopped (or 1/2 tsp dried)

• 1 bay leaf

• Salt and pepper to taste

• 2 tsp balsamic vinegar (optional finish)

• Pasta of your choice (pappardelle, rigatoni, or tagliatelle work well)

• Grated Parmesan, to serve

• Fresh parsley, chopped (optional garnish)

Instructions

1. Sauté the base:
In a large pot or Dutch oven, heat olive oil over medium heat. Add onions, garlic, carrot, and celery. Cook until softened, about 6–8 minutes, stirring occasionally.


   
   

2. Brown the bison:
Add ground bison and cook until browned, breaking it up as you go. Season with salt and pepper. Drain excess fat if needed.


   
   

3. Build the flavour:
Stir in tomato paste and let it cook out for 2 minutes—it should deepen in colour and become fragrant. Deglaze the pan with red wine (or beef stock), scraping the bottom to lift the flavour bits.


   
   

4. Simmer low and slow:
Add crushed tomatoes, rosemary, thyme, and bay leaf. Reduce heat to low and simmer uncovered for at least 1.5 to 2 hours, stirring occasionally. The sauce should thicken and become rich and glossy.


   
   

5. Final touches:
Taste and adjust seasoning. Stir in a splash of balsamic vinegar for depth (optional). Remove bay leaf.


   
   

6. Cook the pasta:
In the last 15 minutes, boil your pasta in salted water until al dente. Drain and toss with the ragu directly in the pot to coat evenly.


   
   

7. Serve:
Plate generously, top with grated Parmesan and fresh parsley. Serve with crusty bread or a simple green salad.

Ingredients (Serves 4–6)

• Ask your butcher for lean ground bison—less fat means less skimming during cooking.

• Double the batch and freeze half for a no-stress dinner later in the week.

• Want it richer? Add a knob of Summit butter at the end for extra silkiness.

• This sauce only gets better the next day—don’t be afraid to make it ahead!