Bison Osso Buco Bolognese

Bison Osso Buco Bolognese

Bison Osso Buco Bolognese: A Delicious and Nutritious Alternative to Traditional Meat Sauce.

This recipe is the result of a delicious experiment. The Osso Buce adds a deeper flavor and gives it a unique texture not often found in your typical Italian pasta sauces.

It should be noted that Bolognese is not a tomato sauce. It is a meat sauce that also has tomatoes.

Author

Greg Nott

Prep Time

45 minutes

Cook Time

4 hours

Servings

8

Category

Dinner

Cuisine

Italian

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 1 stalk celery, chopped
• 1 large carrot, chopped
• 28 ounces San Marzano tomatoes (1 can)
• 2 cups Simple Bison Bone Broth*
• 1 tablespoon fennel seed, whole or crushed
• 1 tablespoon oregano
• 1 tablespoon basil
• ½ teaspoon red pepper flakes
• 1 pound Bison Italian Sausage, casing removed
• 2 pounds Bison Osso Buco*, cooked and chopped
• 3 tablespoons tomato paste
• 1 cup whole milk
• 4 bay leaves

Directions

1. In a large Dutch oven over medium heat, add the olive oil, onion, celery and carrot. Cook until soft and the onions are translucent.
2. Add the tomatoes and seasonings and mix with an immersion blender. Remove from Dutch oven and set aside.
3. Add the Bison Italian Sausage and a ¼ cup of the broth to the Dutch oven and lightly brown over medium heat.
4. Add the Bison Osso Buco and tomato paste. Cook for about 10 minutes, stirring frequently.
5. Add milk and cook 5 minutes stirring frequently.
6. Add Bison Bone Broth, tomato and vegetable mixture, and the bay leaves. Bring to a simmer, stirring frequently, then reduce to low heat. Cook 3-4 hours stirring occasionally to prevent burning.
7. The sauce will thicken and reduce over time. If needed add a ¼ cup of hot water or more bone broth.
8. Remove the bay leaves and serve over your favorite pasta.