Warm Your Belly Bison Ragu

  • Servings : 6
  • Prep Time : 30m
  • Cook Time : 30m
  • Ready In : 60m

This bison ragu recipe will warm your belly on a cold evening.  The ingredient list may look long but there are shortcuts to help move things along more quickly.   Buy pre-cut veggies and this saves tons of time.


  • 1/4 cup olive oil
  • 1.5 lbs ground bison (also could use ground veal or lamb)
  • 1/2 cup diced carrots
  • 1/2 cup diced celery
  • 1/2 cup diced onion
  • 1 T tomato paste
  • 1 1/2 cups dry red wine
  • 2 14 oz cans diced tomatoes (One with salt and one with no salt added)
  • 3 cups chicken broth
  • Few sprigs of thyme
  • Few sprigs of rosemary
  • 2 bay leaves
  • 1 t ground coriander
  • 1 t ground cumin
  • 1 t ground fennel or fennel seeds
  • 1/2 t ground black pepper
  • 1/2 t t red pepper flakes (optional)
  • 1 t salt (optional)
  • 1 lb pappardelle pasta (or other wide noodle)
  • Chopped fresh mint (if using lamb as your meat)
  • Grated pecorino or parmesan cheese to taste


Step 1

Heat olive oil in large non-stick pot over medium high heat. Add lamb to pot and break up as it cooks. When lamb is fully cooked, drain off excess liquid.

Step 2

Add the carrots, onion, celery, and stir together. Cook until the veggies start to soften, about 2 minutes.

Step 3

Add the tomato paste, stirring, and cook for another minute.

Step 4

Add the red wine, stirring, and cook until it evaporates completely. Scrape off any bits that are sticking to the pot to prevent burning.

Step 5

Add the canned tomatoes, broth and all seasonings. Reduce the heat to medium-low to simmer. Continue stirring to avoid burning. Simmer for about 30 - 45 minutes, or until almost all liquid evaporates. About 20-30 minutes in, I thicken ragu with mix of flour / water.

Step 6

Serve with cooked pasta, mint and grated cheese.


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