"The Bolognese ragù is not an ode to the tomato, which plays a minor, if any, role in the sauce, but rather to meat."
- Clifford A. Wright
What do you do when you find 2 tantalizing recipes and they both command your attention? You combine them, of course! Tagliatelle with bolognese sauce sounds tempting but bison bolognese will make you stop and take notice.
We've combined two incredible bolognese recipes to get one amazing ragù that knows how to honor the most important ingredient: the meat.
We're serious about our bison in this family! The results are simply amazing! A true crowd pleaser.
Learn more about cooking with kids and see what else we've been up to.
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An Italian Feast
In this particular dish, the red wine and Salsa di Pomodoro of An Italian Feast combine with the lean bison of Super-Italian to create Tagliatelle con Ragù alla Bolognese or Tagliatelle with Bolognese Sauce.
This recipe is one of the richest of the classic ragù from Bologna, which was once much simpler. The meats need to be lean; otherwise there will be too much fat in the sauce...
The Accademia Italiana della Cucina, the preeminent organization dedicated to protecting Italy's culinary patrimony, attempted to codify ragù alla bolognese, which, as one can imagine, engendered a good deal of controversy. To codify such a sauce is surely a Sisyphean task because cuisine is not an immutable artifact of culture but a living, changing embodiment of numerous families in a society.
It is also exceedingly difficult to separate the cooking over time of different classes to a point where one could say, 'This is the true one.'
related recipe!
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Top Tip
Can't find any tagliatelle? Yuzah the fettuccine instead!
How to Make Bison Bolognese
Ingredients
- butter - unsalted butter is recommended
- oil - grab your favorite extra-virgin olive oil
- onion - 1 medium onion will do
- garlic
- carrot
- celery
- parsley - fresh parsley works best
- bison - ground bison is the perfect lean meat for this bolognese sauce, but you can also use lean ground beef, sirloin, or tenderloin.
- wine - you'll want a dry red wine for this bolognese
- tomato sauce - homemade tomato sauce is quick and easy to make, but you can use what you have on hand
- water
- broth - beef broth is recommended
- salt
- pepper - freshly ground black pepper
- nutmeg - freshly grated nutmeg
- cream (optional) - if you're looking for a lighter bolognese, eliminate the cream, no problem
- pasta - tagliatelle or fettuccine can be used for this bison bolognese
Food Allergy or Substitution Needed?
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Giadzy
Italian superfoods, recipes, gift boxes, & more by Giada De Laurentiis
Equipment
- Apron
- Prep Bowls
- Butcher Block
- Child-Friendly Knife
- Utility Knife
- Box Grater
- Measuring Spoons
- Measuring Cup
- Wooden Spoon
- Copper Saucier
- Stock Pot + Pasta Insert
- Ladle
- Tongs
- Learning Tower as needed
Prep the Veggies
Wash your hands with soap and water. Use a knife and cutting board to chop the onion, garlic, carrot, celery, and parsley.
Melt the Butter With the Oil
Turn the stove to medium heat. Melt the butter with the oil in a large pan.
Add the Onion, Garlic, Celery, Carrot, & Parsley
Transfer the onion, garlic, celery, carrot, and parsley to the pan. Cook for 10 minutes or until the vegetables have softened and changed color. Stir occasionally.
Add the Ground Bison
Add the ground bison to the pan and cook until the meat has browned. Use a spoon to break up the meat while it cooks.
Pour in the Wine
Increase the heat to medium-high. Pour in the wine.
Add the Tomato Sauce and Beef Broth
Once the wine has evaporated turn the heat to low. Dilute the tomato sauce with a bit of water and the beef broth. Add it to the bison mixture.
Season with Salt, Pepper, & Nutmeg
Use a measuring spoon to season the bolognese sauce with salt and pepper. Use a box grater to grate the fresh nutmeg.
Place the cover on the pan and let it simmer for 2 hours.
Add the Cream (Optional)
Use a measuring cup to add the cream to the bolognese sauce. Cook for 10 minutes.
If you're looking for a lighter bolognese, you can skip the heavy cream, no problem.
Cook the Pasta
Add water to the stock pot with pasta insert and bring it to a rolling boil. Add enough salt for it to taste like the ocean and then add the pasta to the pot. Stir occasionally. Cook according to the instructions until the pasta is al dente.
Transfer the Pasta & Serve with the Ragù on Top
Drain the pasta and transfer to a serving dish. Ladle the bolognese sauce on top of the pasta and enjoy!
free recipe!
Bison Bolognese
One amazing ragù that knows how to honor the meat.
Free Bison Bolognese Recipe for Pre-Readers & Up
Grab your free printable recipe cards above. Kids can gather ingredients using the ingredient list, gather their equipment with the tools list, and prepare the meal using the step-by-step recipe cards, with assistance as needed.
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Tagliatelle with Bolognese Sauce
Equipment
- Box Grater
- Learning Tower as needed
Ingredients
- 3 tablespoon unsalted butter
- 3 tablespoon Giadzy olive oil
- 1 onion medium, very finely chopped
- 1 clove garlic very finely chopped
- 1 carrot scraped and very finely chopped
- 1 stalk celery very finely chopped
- 2 tablespoon parsley leaves very finely chopped
- 1 lb ground bison
- ½ cup dry red wine
- ¼ cup tomato sauce
- 1 tablespoon water
- ¼ cup beef broth
- salt
- fresh black pepper
- 1 pinch nutmeg freshly grated
- ½ cup heavy cream
- 1 ¼ lbs tagliatelle or fettuccine
Instructions
- Prep the Veggies: Wash your hands with soap and water. Use a knife and cutting board to chop the onion, garlic, carrot, celery, and parsley.
- Melt the Butter With the Oil: Turn the stove to medium heat. Melt the butter with the oil in a large pan.
- Add the Onion, Garlic, Celery, Carrot, & Parsley: Transfer the onion, garlic, celery, carrot, and parsley to the pan. Cook for 10 minutes or until the vegetables have softened and changed color. Stir occasionally.
- Add the Ground Bison: Add the ground bison to the pan and cook until the meat has browned. Use a spoon to break up the meat while it cooks.
- Pour in the Wine: Increase the heat to medium-high. Pour in the wine.
- Add the Tomato Sauce and Beef Broth: Once the wine has evaporated turn the heat to low. Dilute the tomato sauce with a bit of water and the beef broth. Add it to the bison mixture.
- Season with Salt, Pepper, & Nutmeg: Use a measuring spoon to season the bolognese sauce with salt and pepper. Use a box grater to grate the fresh nutmeg. Place the cover on the pan and let it simmer for 2 hours.
- Add the Cream (Optional): Use a measuring cup to add the cream to the bolognese sauce. Cook for 10 minutes.
- Cook the Pasta: Add water to the stock pot with pasta insert and bring it to a rolling boil. Add enough salt for it to taste like the ocean and then add the pasta to the pot. Stir occasionally. Cook according to the instructions until the pasta is al dente.
- Transfer the Pasta & Serve with the Ragù on Top: Drain the pasta and transfer to a serving dish. Ladle the bolognese sauce on top of the pasta and enjoy!
Notes
- The bolognese sauce can be frozen in an airtight container for up to 6 months
- Cook to internal temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Wash produce under running water
- Use a vegetable brush to scrub firm produce
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Always have good ventilation when using a gas stove
- See more guidelines at USDA.gov.
- Full Lesson Info and Pictures at: https://happyhomeschooladventures.com/bolognese
Nutrition
Estimated nutrition information is provided as a courtesy and is not guaranteed.
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