Quick Bison Bolognese

bison-olognese Photo: Travis Rathbone; Styling: Megan Hedgpeth


  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, finely chopped
  • 2 ribs celery, finely chopped
  • 1 carrot, finely chopped
  • 1/4 teaspoon crushed red pepper flakes
  • 1 1/4 teaspoons sea salt, plus more to taste
  • 1 pound ground bison
  • 1/4 teaspoon freshly ground black pepper, plus more to taste
  • 1 tablespoon tomato paste
  • 1/3 cup dry red wine
  • 1 28-oz. can crushed tomatoes
  • 1/8 teaspoon cinnamon
  • 1 pound dried tagliatelle or fettuccine, cooked
  • 1/4 cup chopped fresh flat-leaf parsley leaves
  • Grated Parmesan, for serving


1. In a large Dutch oven, heat oil over medium-high heat. Add onion, celery, carrot, red pepper flakes and 1/2 tsp. salt. Sauté until vegetables are soft and just turning golden brown, about 5 minutes.

2. Add bison, 1/2 tsp. salt and black pepper. Cook bison, breaking it up with the back of a spoon, until browned, about 5 minutes. Mix in tomato paste. Pour in wine; scrape bottom of Dutch oven with a wooden spoon to lift any browned bits. Cook, uncovered, until wine has nearly evaporated. Add tomatoes, remaining 1/4 tsp. salt and cinnamon.

3. Simmer sauce, uncovered, for 15 to 20 minutes. Season with salt or pepper. Divide pasta among 6 bowls; top with sauce. Sprinkle with parsley and cheese and serve.

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  • Yield: 6

Nutritional Information

Calories per serving: 522
Fat per serving: 13g
Saturated fat per serving: 4g
Cholesterol per serving: 45mg
Fiber per serving: 5g
Protein per serving: 29g
Carbohydrates per serving: 70g
Sodium per serving: 793mg
Iron per serving: 5mg
Calcium per serving: 112mg

Good to Know

Bison is lower in calories—but higher in iron—than standard ground beef.
Andrew Weil, MD Recipes adapted with permission from the publisher, Little Brown and Company, from "Fast Food, Good Food" by Andrew Weil, MD. Copyright © 2015