Bison Ragu

Posted by Dave Allee on

I don't believe I've ever made a meal with higher approval ratings than this one.  It's something we go back to again and again for special occasions.

(And it's incredibly simple to make).

It can be served over your favorite noodles, orzo, spaghetti squash or polenta.

A ragu is a meat & tomato sauce, but unlike a bolognese, meat is the dominant ingredient and the tomato is a sidekick. Think of it as halfway between a bolognese meat sauce and a pot roast.  It's a savory and delicious way to enjoy big cuts of meat—like your Bison Pot Roast.

Hot Tip: To thaw your Bison Pot Roast, move it from the freezer to the refrigerator 3 days before you plan to start cooking.


  • 2.5 lb Bison Chuck Roast (cut into 2" cubes)
  • 2 cups of red wine
  • 2 Cans of Crushed Fire-Roasted Tomatoes
  • 1 Medium Red Onion—diced
  • 3 Stalks of Celery—diced
  • 2 Medium Carrot—peeled & diced
  • 6 Cloves of Garlic—minced
  • 1 tsp Kosher Salt
  • 1 tsp Fresh Ground Pepper
  • 1 Tbsp Extra Virgin Olive Oil
  • 2 Sprigs of Fresh Thyme
  • 2 Sprigs of Fresh Rosemary
  • 1 tsp of Red Pepper Flakes


Preheat the oven to 275’.

Pat your 2" cubes of bison dry with paper towels and season on all sides with salt and pepper.

Heat the EVOO in a large Dutch-oven over medium high heat. Brown the bison on all sides, cooking in batches if necessary (Do not over-crowd the pan, the purpose is to get some nice color on the outside of the meat and not to cook it through). Once you are satisfied with the browning (1-2 mins per side), transfer the meat to a plate to cool.

Add you onion, carrot, celery, garlic, thyme, rosemary and a few pinches of salt to the pot and use a wooden spoon to scrape up any bits from the bottom of the pot.

Add the tomatoes, wine and simmer for 10 minutes. Add your bison back to the pot and stir.

Cover the dutch oven with the lid and place it in the oven. Cook, stirring occasionally, for 3 hours, or until the meat is fall-apart tender.

Discard the thyme and rosemary springs.

Use two forks to shred the bison. 

Serve it warm over your favorite noodle, orzo, or polenta. This is one of those meals that is even better warmed up as leftovers.

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