Bison Bolognese
Prep time
Cook time
Total time
Recipe type: Sauces
Serves: 8
  • 2 tablespoons extra virgin olive oil
  • 1 medium onion, diced very small
  • 2 pounds ground bison (or beef)
  • 1 large, or 2 medium, carrots, grated
  • 3 14-ounce cans San Marzano tomatoes, crushed (see sidebar link to order from Gustiamo with a special discount for Cooking with Michele readers!)
  • 2 tablespoons thinly sliced basil
  • ¼ cup half-and-half
  • 2 large pieces of rind from Parmigiano-Reggiano cheese, optional
  • Salt and pepper
  1. Heat oil in a large stockpot and add the onion and bison. Cook, stirring frequently, until mostly browned and crumbly. Add the carrots, tomatoes, half-and-half, and basil and bring to a boil. Cover, add Parmigiano rinds if using, reduce heat to simmer, and cook for 1-2 hours, stirring occasionally.
  2. Remove Parmigiano rinds (delicious to snack on these, or just toss them!), and season with salt and pepper to taste. Serve over pasta of your choice.
Recipe by Cooking With MicheleĀ® at