Red Wine Bison Bolognese over Plain (No Egg) Pappardelle
Serving Size: 4-6
Prep Time: 20 Minutes
Cook Time: 1 Hour, 30 Minutes
Total Time: 1 Hour, 50 Minutes
Ingredients:
1 lb. Pappardelle's Plain (No Egg) Pappardelle
2 Tbsp. extra-virgin olive oil *
4 cloves garlic, crushed *
1 onion, finely diced *
1 carrot, finely diced *
1 rib celery, finely diced *
1 lb. ground bison *
½ lb. ground pork *
1-¼ cups red wine *
1 cup whole milk *
1 (28-oz.) can whole tomatoes with juice *
4 Tbsp. tomato paste *
1 tsp. Italian seasoning *
1 bay leaf *
½ tsp. salt, plus more to taste *
¼ tsp. black pepper, plus more to taste *
Parmesan cheese, for garnish
* Or use Pappardelle's (11-oz) Red Wine Bison Bolognese
Instructions:
- In a large dutch oven, cook onion in oil over medium heat until softened, about 3-4 minutes.
- Add garlic, carrot, and celery, and cook until softened, about 5 minutes.
- Add bison and pork, and cook, breaking up with a spoon, until no pink remains, about 10 minutes. Drain fat.
- Add wine and simmer, uncovered, until evaporated, about 10 minutes. Add milk and simmer, uncovered, until evaporated, about 8 minutes.
- Stir in tomato paste, Italian seasoning, tomatoes with juice, and bay leaf. Break tomatoes up with a spoon. Cover and simmer for 30 minutes, or until thickened. Season with salt & pepper.
- Meanwhile, cook pasta in a large pot of boiling water, stirring occasionally, until al dente, about 8-10 minutes. Drain, reserving 1-½ cups of pasta water.
- Toss pasta with sauce to coat, adding pasta water to thin it out, if needed.
- Divide pasta and sauce into dishes. Garnish with fresh Parmesan. Serve and enjoy!
