How to Easily Prepare Delicious Bison Ragu

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Christina Flores

· 2 min read

Bison Ragu Recipe

Prep Time: 20 minutes

Cook Time: 2 hours 30 minutes

Additional Time: 10 minutes

Total Time: 3 hours

Servings: 6-8


  • 2 lbs ground bison
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 cup dry red wine
  • 1 (28 oz) can crushed tomatoes
  • 1 (6 oz) can tomato paste
  • 2 bay leaves
  • 2 teaspoons dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup freshly grated Parmesan cheese, plus more for serving
  • Cooked pasta, for serving

Steps to Cook:

  1. In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Add the ground bison and cook, breaking it up with a wooden spoon, until browned, about 5-7 minutes.

  2. Add the onion, garlic, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables are softened, about 10 minutes.

  3. Pour in the red wine and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Allow the wine to simmer and reduce by half, about 5 minutes.

  4. Stir in the crushed tomatoes, tomato paste, bay leaves, oregano, basil, salt, and black pepper. Bring the mixture to a simmer, then reduce the heat to low. Cover the pot with a lid and let the ragu simmer, stirring occasionally, for 2 hours.

  5. Remove the bay leaves. Stir in the Parmesan cheese until well combined.

  6. Serve the bison ragu over cooked pasta, such as pappardelle or rigatoni. Garnish with additional Parmesan cheese, if desired.

Cook’s Note:

  • This bison ragu can be made ahead of time and stored in the refrigerator for up to 4 days or in the freezer for up to 3 months. When ready to serve, reheat the ragu on the stovetop or in the microwave.

  • For a thicker ragu, simmer the mixture for an additional 30 minutes to 1 hour, or until it reaches your desired consistency.

  • If you prefer a smoother texture, you can puree a portion of the ragu using an immersion blender or regular blender before serving.

  • Bison meat is a leaner alternative to ground beef, but it can be more expensive. You can substitute ground beef or a combination of bison and beef if desired.

  • Serve the bison ragu with a side salad, crusty bread, or roasted vegetables for a complete and satisfying meal.

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About Christina Flores

Hi, I am Christina Flores, author of I'm passionate about creating delicious and nutritious recipes to help people lead healthier lives. Join me on this culinary journey as we explore the world of healthy eating together!