Okay, so I’ve been wanting to try making a big batch of bolognese sauce, and I finally got around to it using my slow cooker and some bison meat I found at the store. Let me tell you, it turned out pretty darn good!
Getting Started
First, I gathered all my ingredients. I’m a pretty simple cook, so I didn’t get too fancy.
- Bison: I used about 2 pounds of ground bison.
- Onions: One big yellow onion, chopped up.
- Garlic: Like, 4 cloves. I love garlic. I minced these up real fine.
- Carrots: A couple of carrots, also chopped.
- Celery: Two stalks, chopped to match.
- Crushed Tomatoes: A big 28-ounce can.
- Tomato Paste: Just a small can, like 6 ounces.
- Beef Broth: I used about a cup, maybe a little more.
- Red Wine: A splash! Maybe half a cup? I just eyeballed it.
- Herbs: I used some dried oregano, basil, and a bay leaf.
- Salt and Pepper: Of course!
Into the Slow Cooker
I’m all about easy cleanup, so I love my slow cooker. I started by browning the bison in a pan on the stove. I wanted to get some good color on it, you know? Once it was browned, I drained off any extra fat.
Then, I threw the onions, garlic, carrots, and celery into the same pan and cooked them for a few minutes until they softened up a bit. This just helps build the flavor.
After that, everything went into the slow cooker. The browned bison, the veggies, the crushed tomatoes, tomato paste, beef broth, red wine, and all the herbs. I gave it a good stir to make sure everything was mixed together.
The Long Wait (Worth It!)
I set the slow cooker to low and let it do its thing for about 8 hours. The whole house smelled amazing! I think you could probably do it on high for 4 hours too, if you’re in a rush, but I like the low and slow method.
Finishing Touches
After 8 hours, I took out the bay leaf. fished it out. Then, I tasted the sauce and added a little more salt and pepper. I like to let people add their own salt, but it needed a little more for my taste.
And that’s it! I served it over some pasta, because that’s how I enjoy my bolognese. It was so good, rich and hearty, with the bison having this nice, slightly different flavor than regular beef. Made a huge batch too, so I have plenty of leftovers for the freezer. Definitely making this again!
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