February 2010Buffalo Ragu Bolognese Sauce
A classic Bolognese sauce is made with both beef and pork. However, a few years ago I made it with bison instead. What great results! I received a full-flavored ragu that has my customers requesting that I put it back on the menu time and again.
3/4 cup olive oil
1/4 lb. pancetta, finely diced
1 lg. onion, finely chopped
2 carrots, peeled and finely diced
1 stalk celery, finely diced
3 cloves garlic, peeled and minced
1 sprig fresh rosemary, leaves picked and finely chopped
1 lb. ground bison
3 chicken livers (optional)
1 cup white wine
Sea salt
Fresh ground pepper
3 tbsp. tomato paste
2 cups stock
In a heavy-bottomed pot, heat the oil over high heat. Add the pancetta and cook approximately 2 minutes. Turn heat to medium. Add the onions, carrots, celery and rosemary. Cook until vegetables soften and begin to lightly caramelize.
Add the garlic, bison and chicken livers. Break the meat apart with a fork. Season with salt and pepper and cook until brown. Add the wine and cook until it evaporates.
Dilute the tomato paste with some stock. Add the diluted tomato paste and remaining stock to the sauce. Lower the heat to a simmer, stirring occasionally. Cook for another 35 minutes.
Serve with 1 pounds homemade potato gnocchi or a shaped pasta such as orecchiette and lots of flat chopped parsley.
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