Orecchiette Bison Bolognese

Bolognese is a crowd pleaser. When you cook it intentionally it can also be a nutritious and versatile item for your fridge. Here’s my go to recipe that has never failed me. Bolognese is a form of ragu, a slow cooked tomato with meat sauce regularly enjoyed in Italy. In this recipe we’re mixing ground beef and ground bison because I’m writing from Montana, where Bison roam the fields in abundance. It’s a staple up here and a wonderful alternative to beef. Fennel seed has a delicious, unique flavor, it also helps with digestion and milk supply, win-win. The beef liver gives it an edge you can’t quite put your finger on, beef liver is considered a natural multivitamin and is wonderful for the brain. I have fed this recipe to kids, they gave it the thumbs up. You can store the sauce in the fridge for up to 5 days and make fresh pasta as needed. You can also eat it in tacos, sloppy joe style, and even add some beans to it if you want a chili vibe. If you don’t have access to bison, you can just sub for more beef.

Ingredients

• Ghee

• Yellow Onion x 1

• Garlic Clove x 4 each

• Ground Beef x 1 lb

• Ground Bison x 1 lb

• Roasted Garlic Tomato Sauce x 2 jars

• Fennel Seed x 1 Tablespoon

• Chili Flakes

• Mascarpone 1/2 cup (optional)

• Bone Broth x about 3 cups

• Beef Liver Capsules x 6 caps

• Sea Salt x 3 Teaspoons

• Pasta. Orecchiette or Rigatoni works well

• Freshly Grated Parmesan

• Fresh Cracked Pepper

• More Chili Flakes

• Extra Virgin Olive Oil

Instructions

SERVES 4  |  COOKTIME: 30-60 MINUTES

I like to finely dice the onion and garlic as small as I can, so that it melts into the most important ingredient: the ground meat! Do your best. Melt enough ghee into a soup pot on a medium high heat, enough that the liquid gold covers the entire bottom of the pot. Add the diced onions and garlic and saute until golden brown, this adds depth of flavor. Now turn the heat down to medium and add all the ground meat, breaking it up with the edge of a stainless steel spoon until it is completely broken apart and gently cooking away. Meat is a muscle, and when you cook it slow and low, it becomes tender. Take your time, the longer you take to cook this, the more delicious it will be.

Once the ground meat is completely cooked through, no pink anywhere to be seen, add the tomato sauce. Once it’s simmering, turn the temperature down to low and add all the spices except the liver capsules. Cook it for as long as you have time for. At least 30 minutes, ideally an hour. If too much liquid evaporates, add bone broth to thicken it up and add minerals and protein. The more you evaporate the liquid in the sauce, the more concentrated the flavor will be and the texture will become so rich and satisfying. Just keep an eye on it, constant stirring prevents the meat from sticking to the bottom and burning.

Whilst the bolognese is cooking down, fill a pasta pot with water and bring it to a rolling boil. Add sea salt until the water tastes like the ocean. Add your chosen pasta and cook to the desired doneness. Some people like al dente, some people prefer their pasta softer. Drain the pasta, reserving a cup of the starchy water.

Add the pasta with the pasta water into the sauce, stir until fully coated, then spoon into bowls. Any bolognese sauce that’s left at the bottom can be spooned on the top to make it generous. Top with freshly grated parmesan, freshly ground pepper, chili flakes and extra virgin olive oil. Devour!