Bison Ragu

Video Description

Recipe below Thanks so much to my top tier ZERO+ subscribers for supporting me in making this video sign up here: Tastemade.com/frankie-celenza get gear here: https://kit.co/FrankieCooks/pasta-making-essentials Bison Ragu Frankie Celenza, December 2021 A Bolognese is a specific ragú from the city of Bologna. Here in the U.S. we’ve anglicized it to mean any ragú at all just as I’m doing with the name of this dish. This Bison “Bolognese” is lean with the meat, but creamy from half and half. It’s amazing as a leftover and delicious fresh from the brasier. I chose bison because I’ve been seeing it a lot in a lot of different states, but if you can’t find it, go with a lean ground beef or even ground turkey - that way the half and half can do its thing without overwhelming the ragú. A few cherry tomatoes or a drizzle of balsamic vinegar can take it to the next level. Ingredients: 2tbsp olive oil 1lb ground bison, beef or 12oz beef alternative 1 large onion, diced 3 carrot, diced 2 ribs celery, diced 1/2c white wine or 1/2c water + 2tbsp apple cider vinegar 1c half and half s+p 3oz grated parmigiano cheese 1/2lb pasta EQUPIMENT: heavy bottomed pot with a lid wooden spoon Steps: Start but dicing your ingredients all to the same size. I go pretty small 1/8”, this doesn’t matter, them all being about the same size does. In the heavy bottomed pot over medium heat, add the carrots, onion and celery. Stir to combine and add salt and pepper. Cook for 5-10 minutes or until the the onions become translucent. We are not looking for any color here, gentle cooking only. Add the meat and with the wooden spoon begin to break it apart into tiny clusters. Gently continue to cook for 10-15 minutes. Add the wine and stir for two minutes then reduce the heat to the lowest setting add the half and half and cover. Simmer for 1 hour. After 1 hour, remove the top, stir and continue to cook on low for 10 minutes. Adjust for salt. Finish with grated part Serve over freshly cooked pasta or freeze for up to three months.