A Ragu of Bison — a Healthier Alternative to Beef

by katerina on July 9, 2010

Have you tried cooking with Bison yet? Bison is a great alternative to beef. It is not only lower in fat and calories but actually higher in iron and containing approximately the same amount of protein. It is also full of flavour and typically raised in more humane conditions in North America than Beef.

Ragus, bolognese sauce and spaghetti and meatballs are very popular in every household — especially ours. This recipe serves to demonstrate that such delicious comfort food can be made with a leaner meat like bison. To make it even healthier try using whole wheat spaghetti.

Roasted garlic is added to give a soft deep flavour; it melts right into the sauce. Roasted red peppers add texture and contrast to an otherwise visually dull pasta. Both roasted garlic and roasted red pepper are ingredients which add lots of thick flavour without adding any fat. You can use roasted red peppers from a jar, or make them yourself.

[print_this]Spaghetti with Ground Bison, Roasted Red Pepper and Garlic Recipe
(serves 2-4)

1 tablespoon olive oil
1/2 onion, diced
1 small head of roast garlic
1 lb of ground bison
salt and pepper
1/2 cup red wine
1 roasted red pepper, chopped
1 small can whole tomatoes
1 sprig of rosemary and a handful of fresh thyme
2-4 servings spaghetti
Parmaggiano Reggianos for garnish

In a heavy pot or dutch oven add olive oil and onion. Sweat the onion, stirring regularly until soft. In the meantime remove the cloves from the head of garlic and gently mash them, add to the onions and stir in. Add bison and a big pinch of salt and pepper. Cook, stirring to cook evenly without letting the meat brown.

When the pink is all cooked out add wine and stir well. Simmer until wine has mostly cooked away. Drain the tomatoes reserving the juice and roughly chop. Add tomatoes, red peppers and fresh herbs. Bring to a gentle simmer.

Cook for at least an hour, stirring occasionally. If it starts to dry out add some of the reserved tomato juices. 60 minutes is enough time but it will be even better if you let it cook for 2 hours. Taste and add salt and pepper if necessary. Remove woody pieces of rosemary and thyme.

Cook the spaghetti until al dente. Toss the pasta with 1/4 cup of the sauce and distribute to bowls. Top with sauce and cheese and serve hot.[/print_this]

Similar Recipes:
Spaghetti and Meatballs Recipe
Bolognese Sauce Recipe
Sausage Rigatoni in a Tomato Cream Sauce



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