Bison and Mushroom Ragu

April 18, 2022  •  Sauces

I love meat, and I can’t imagine giving it up entirely. But I’m always thinking of ways to eat more vegetables and less meat, and this ragu is a perfect example of that. Mushrooms have a meaty texture to them already, and they impart a wonderful flavor into a ragu sauce. The recipe makes a big batch so you can freeze leftovers in smaller containers for a simple weeknight meal.

Bison and Mushroom Ragu
Prep time
Cook time
Total time
Serves: 12
  • 2 tablespoons extra virgin olive oil
  • 3 pounds ground bison (or beef)
  • 1 large onion, chopped finely
  • 3 28-ounce cans of high quality Italian tomatoes, crushed by hand
  • 3 tablespoons of dried parsley
  • 4 cups cooked mushrooms
  • Salt and pepper
  • 2-3 rinds from Parmigiano Reggiano
  1. Heat the oil in a large stockpot over medium high heat; add the meat and cook, breaking apart with a spoon, until browned.
  2. Add the onion, tomatoes, parsley, and mushrooms and bring to a simmer. Taste and season with salt and pepper. Add the cheese rinds, submerging them into the ragu. Reduce heat and simmer for 30-60 minutes.
  3. Adjust seasoning and remove cheese rinds before serving. Serve ragu over polenta or toss with pasta.

Add a Comment

Rate this recipe: