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
Instructions
Heat the oil in a large stockpot over medium high heat; add the meat and cook, breaking apart with a spoon, until browned.
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.
Adjust seasoning and remove cheese rinds before serving. Serve ragu over polenta or toss with pasta.
Recipe by Cooking With MicheleĀ® at https://cookingwithmichele.com/2022/04/bison-and-mushroom-ragu/