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


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


  1. In a large dutch oven, cook onion in oil over medium heat until softened, about 3-4 minutes.
  2. Add garlic, carrot, and celery, and cook until softened, about 5 minutes.
  3. Add bison and pork, and cook, breaking up with a spoon, until no pink remains, about 10 minutes. Drain fat.
  4. Add wine and simmer, uncovered, until evaporated, about 10 minutes. Add milk and simmer, uncovered, until evaporated, about 8 minutes.
  5. 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.
  6. 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.
  7. Toss pasta with sauce to coat, adding pasta water to thin it out, if needed.
  8. Divide pasta and sauce into dishes. Garnish with fresh Parmesan. Serve and enjoy!