Bison Bolognese
Like all meat sauces, bison bolognese tastes even better the next day. It also freezes super well. Note that the recipe portion below maxes out the 6-quart instant pot, creating enough for another meal!
The secret is the crushed san marzano tomatoes (the best secret to any Instant Pot sauce or stew). Make sure they’re san marzano! And make sure they’re the crushed variety.
Bonus brainstorm for a different day: stuff bell peppers with the bolognese, add some cheese on top, and bake. Make quinoa at the same time in the instant pot, then serve with toppings of greek yogurt, cilantro, avocados, and whatever strikes your fancy.
Serves 12
Ingredients
Section One
1 tablespoon olive oil
1 large sweet onion, diced
Salt
Section Two
1.5 cups carrots, diced
1.5 cups celery, diced
Section Three
2 lbs ground bison
1 mild Italian pork sausage, removed from casing
Salt
Pepper
Optional herbs/seasoning (sometimes I throw in thyme, oregano, or Italian seasoning)
Section Four
4 cloves garlic, minced
2 tablespoons tomato paste
1.5 cups baby portobello mushrooms, diced
Optional 0.5 cups red wine
56 oz crushed san marzano tomatoes (or two 28 oz cans)
Optional last step before serving
Mascarpone cheese
Cilantro
Instructions
1. (Section One) Saute onions on high with olive oil and salt.
2. (Section Two) Add carrots and celery and continue to saute till softened and browned.
3. (Section Three) Add bison and sausage. Season with salt and pepper. Saute while breaking up the meat till it’s browned.
4. (Section Four) Add garlic, tomato paste, and baby portobellos. Cook till fragrant.
5. Optionally deglaze with red wine. Simmer for 2-3 minutes until most of the wine has evaporated.
6. Dump in crushed tomatoes. No need to stir (prevents burning).
7. Pressure cook on high for 20 minutes, then quick release. Simmer uncovered till thickened to your desired consistency.
8. Optionally mix in mascarpone to taste for portions to serve. Do NOT do this for portions you expect to store/reheat.
9. Serve over pasta. Garnish with fresh cilantro.
The secret is the crushed san marzano tomatoes (the best secret to any Instant Pot sauce or stew). Make sure they’re san marzano! And make sure they’re the crushed variety.
Bonus brainstorm for a different day: stuff bell peppers with the bolognese, add some cheese on top, and bake. Make quinoa at the same time in the instant pot, then serve with toppings of greek yogurt, cilantro, avocados, and whatever strikes your fancy.
Serves 12
Ingredients
Section One
1 tablespoon olive oil
1 large sweet onion, diced
Salt
Section Two
1.5 cups carrots, diced
1.5 cups celery, diced
Section Three
2 lbs ground bison
1 mild Italian pork sausage, removed from casing
Salt
Pepper
Optional herbs/seasoning (sometimes I throw in thyme, oregano, or Italian seasoning)
Section Four
4 cloves garlic, minced
2 tablespoons tomato paste
1.5 cups baby portobello mushrooms, diced
Optional 0.5 cups red wine
56 oz crushed san marzano tomatoes (or two 28 oz cans)
Optional last step before serving
Mascarpone cheese
Cilantro
Instructions
1. (Section One) Saute onions on high with olive oil and salt.
2. (Section Two) Add carrots and celery and continue to saute till softened and browned.
3. (Section Three) Add bison and sausage. Season with salt and pepper. Saute while breaking up the meat till it’s browned.
4. (Section Four) Add garlic, tomato paste, and baby portobellos. Cook till fragrant.
5. Optionally deglaze with red wine. Simmer for 2-3 minutes until most of the wine has evaporated.
6. Dump in crushed tomatoes. No need to stir (prevents burning).
7. Pressure cook on high for 20 minutes, then quick release. Simmer uncovered till thickened to your desired consistency.
8. Optionally mix in mascarpone to taste for portions to serve. Do NOT do this for portions you expect to store/reheat.
9. Serve over pasta. Garnish with fresh cilantro.
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