Bison Bolognese
Bison Bolognese on Wild Game Kitchen By Andrew Zimmern In this episode of Wild Game Kitchen, I’m making two great recipes with bison meat. First, let’s simmer u
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at andrewzimmern.com.
Ingredients
- 1/4 cup olive oil
- 2 carrots, finely diced
- 2 onions, finely diced
- 3 ribs celery, finely diced
- 5 garlic cloves, thinly sliced
- Several pinches chile flakes
- Bouquet garni of fresh rosemary, bay leaves and thyme
- 1 tablespoon dry oregano, or more to taste
- 1 bottle of a good red wine, (Rhone wines from E. Guigal)
- 2 pounds ground bison
- 1/2 pound chicken livers, chopped
- 1 24-ounce can San Marzano crushed tomatoes
- 12 basil leaves
- Calamarata or rigatoni pasta, for serving
- Basil and parsley, chopped for garnish
- Crusty bread, for serving
- Parmesan, for serving
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