Recipes
Bison Bolognese Ragu
Here’s a rich, savory take on a classic Bolognese that pairs beautifully with the J. Lohr Estates South Ridge Syrah – since some of it is in the sauce! Bison is available in many supermarkets and actually has less fat and calories than beef.
Ingredients:
- 2/3 cup bacon, chopped
- 2/3 cup smoked sausage, chopped
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 1/4 cups ground bison meat (loosely packed)
- 1 cup J. Lohr Estates South Ridge Syrah
- 2 cups slow-cooked tomato sauce
- 2 bay leaves
- 1 sprig rosemary
- salt and freshly ground black pepper to taste
- 6 cups spaghetti, cooked according to package instructions
- grated Parmesan cheese, olive oil, and freshly ground black pepper for serving
Instructions:
- In a large pot, fry the bacon over medium heat in its own fat until crispy.
- Add the smoked sausage to the bacon and fry until golden brown.
- Next, add the onion and sauté until translucent, about 5-7 minutes.
- Add the minced garlic and cook for another 1-2 minutes until fragrant.
- In the same pot, add the ground bison meat. Cook until the meat is well browned, breaking it into small pieces with a spatula as it cooks, until it starts to fry.
- Deglaze with wine, by adding 1 cup of the J. Lohr Estates South Ridge Syrah to the pot. Cook for about 2-3 minutes, or until the wine has slightly evaporated.
- Add the slow-cooked tomato sauce, bay leaves, and rosemary sprig. Mix well.
- Reduce the heat and let it simmer on low for about 1 to 1.5 hours, stirring occasionally, with the pot partially covered. If the sauce becomes too dry, add a little pasta cooking water.
- At the end of cooking, taste and adjust the salt, keeping in mind that the bacon and sausage are already salty.
- Mix the cooked spaghetti with the meat sauce, coating the pasta well with the ragu.
- Serve and sprinkle with grated Parmesan cheese, a drizzle of olive oil, and freshly ground black pepper to taste.