Pasta with a hearty meat sauce is a timeless favorite, and this bison bolognese is a flavorful twist on the classic. While traditional bolognese is made with ground beef, veal, pork, or a combination, this version uses lean, protein-rich ground bison. It's not a traditional bolognese, but it's rich, hearty, and packed with flavor-perfect for a healthier take on a meaty marinara. Pick up some ground bison and give it a try, and extra freezes beautifully.
We eat a lot of chicken and turkey, so my first test of this recipe was with ground turkey. While it was very good (and you can certainly use dark meat turkey), I wanted something different. Something richer. Bison was just the thing.
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Why You'll love Bison Bolognese
- Lean & healthy - Made with ground bison, lower in fat than beef but still rich in flavor.
- A lighter alternative - A fresh take on classic Bolognese.
- Freezer-friendly - Doubles well, freezes beautifully, and reheats great.
- Easy to make - Simple steps and pantry staples; most of the cooking is hands-off.
Chef's tip: Bison is a leaner choice compared ground beef and a healthy choice for meat eaters that you can find at most markets. Another health benefit, bison are raised on pasture, not in feedlots or on factory farms. If you want to swap bison and use ground beef, use pasture raised beef as the best choice.
Ingredients You'll Need
- Extra virgin olive oil - For sautéing the vegetables and building flavor.
- Onion, celery, and carrot - The classic soffritto base that gives depth and sweetness.
- Garlic - Adds aromatic punch.
- Italian herb blend - Use a dried mix, or substitute basil, oregano, thyme, or rosemary.
- Bay leaf - A gentle herbal note that balances the richness.
- Ground bison - Leaner than beef but still flavorful; healthier and a bit lighter.
- Dry white wine (optional) - Adds acidity and complexity; substitute broth if preferred.
- Canned tomatoes - You'll need whole tomatoes or crushed, and diced as well.
- Tomato paste - For concentrated flavor and body.
- Nutmeg - Classic in Bolognese, adds warmth and depth.
- Milk - Traditionally includes whole milk, added for its ability to tenderize the meat, mellow the acidity of tomatoes, and give the sauce a rich, velvety, and complex flavor and texture.
- Red pepper flakes - Optional kick of heat; adjust to taste.
Please see the recipe card for measurements, salt and pepper.
Chef's tip on tomatoes - High-quality canned tomatoes make the best base for this sauce. I like a mix of crushed or whole tomatoes plus diced for texture. If you can find certified San Marzano tomatoes, they're worth it for their natural sweetness, fewer seeds, and low acidity, but good canned plum or whole peeled tomatoes work well too.
Substitutions and Variations
- Ground meat - If bison isn't available, substitute ground beef, turkey, or chicken. Choose 85-90% lean for best flavor.
- Dairy-free option - Use diluted canned coconut milk in place of whole milk. It adds richness without dairy (and won't taste "coconut-y" once simmered).
- Wine substitute - Replace the white wine with chicken or beef broth plus a splash of white wine vinegar or lemon juice for brightness.
Chef's Tip - Cooking with Ground Bison
Bison is naturally leaner than beef, which means it cooks faster and can dry out if overdone. For the best results, brown it lightly rather than cooking it until completely dry, then let it finish gently simmering in the sauce. The slow simmer keeps the meat tender and allows the flavors to meld without losing moisture.
How to Make Bison Bolognese
Start by cooking the vegetables, garlic and herbs until soft in a tablespoon of olive oil. Use a heavy pot for even heat distribution like a 5 ½ quart Dutch oven or other heavy pot. Next, add the ground bison, breaking the meat up with a wooden spoon. Cook the bison until still a bit pink (it will finish during simmering).
Next, add tomatoes, dried Italian seasoning, bay leaf, and red pepper flakes. Stir and scrape any small pieces off the bottom of the pan. Add the milk and simmer.
Simmer to Develop Flavor
To develop rich flavor and thick texture, simmer your sauce at least one hour, and if possible, two. The simmering sauce will fill the house with wonderful fragrance. Everyone will be asking when dinner will be ready.
Another tip for creating a delicious sauce, add a Parmesan rind to the simmering sauce and let it melt in. It adds a fantastic savory flavor. Before serving, fish out what is left and discard.
If you need to stretch the sauce quantity to feed more mouths, add a can of tomato sauce. If you want it thicker, add a two tablespoons of tomato paste. Too thick? Thin with a little water.
Serving Suggestions
What pasta goes best with Bison Bolognese? Traditionally, Bolognese is served with wide noodles like pappardelle or tagliatelle, but it's also excellent with penne, gnocchi, or polenta. Be sure to top with a sprinkle of Parmesan cheese.
For low carb or Paleo eaters, use zucchini noodles, cassava noodles, or spaghetti squash.
Storage and Freezing
- Refrigerator: Store cooled bolognese in an airtight container for up to 4 days. Reheat gently on the stovetop, adding a splash of broth or water if the sauce has thickened.
- Freezer: This sauce freezes beautifully. Portion into containers or freezer bags, label, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Pro Tip: Freeze in single-serving portions for easy weeknight meals - just add to hot pasta or polenta for a quick dinner. Thaw the sauce first, of course.
Recipe FAQs
Bison is leaner than beef, so the sauce is a bit lighter but still rich and hearty. Cooking it gently in the tomato sauce keeps the meat tender and moist.
Yes. Substitute canned coconut milk for the half & half. It adds creaminess without dairy, and the flavor blends seamlessly into the sauce.
No. White wine adds depth and brightness, but you can use broth with a splash of white wine vinegar or lemon juice for acidity.
More Great Pasta Sauce Recipes
If you love this Bison Bolognese, try one of my other hearty pasta sauces. From rich, beef short rib ragu to weeknight favorites that freeze beautifully for quick meals.
Did You Make This Recipe?
If you enjoyed this bison bolognese, please leave me a comment. I enjoy hearing from you! And the comments help others readers as well.
📖 Recipe
Bison Bolognese Meat Sauce
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 cup finely chopped onion ½ of a large
- 1 cup finely chopped celery 3 ribs
- 1 cup finely chopped carrot 2-3
- 2-3 large cloves garlic finely chopped
- 2 teaspoons dried Italian herb blend or use basil, oregano, thyme, rosemary
- 1 pound ground bison 10% fat
- ¾ cup dry white wine optional
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
- 1 28 ounce can whole or crushed tomatoes see note below for fresh tomatoes
- 1 15 ounce can diced tomatoes
- 1 6 ounce can tomato paste
- ¼ teaspoon ground nutmeg or more
- 1 large bay leaf
- 1 cup half and half or canned coconut milk
- ¼ teaspoon red pepper flakes (pizza pepper)
Instructions
Cook the Vegetables
- To a large heavy pot (5 quart) over medium heat, add olive oil. When oil is hot add the onion, celery and carrot. Turn heat down to medium low and cook the vegetables slowly until soft, about 3-5 minutes. Stir occasionally. Add the garlic and dried Italian herbs and cook 1 minute longer.
Add Meat and Continue
- Add the ground bison and cook, breaking it up with a wooden spoon. Cook until it is no longer pink, about 5-7 minutes. Add the wine and cook until wine is reduced, 3-4 minutes. Add salt and pepper, then stir in the tomato paste and your tomatoes. Add nutmeg, bay leaf and milk. Turn the heat up and bring sauce almost to a boil, then turn down to low and cover.
Simmer for Flavor
- Simmer sauce 2 hours, stirring occasionally, until thick and rich. Serve over pasta or noodles of choice. Extra sauce freezes well.
Notes
Nutrition
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Matt says
Trying the recipe tonight. Very excited
Jen says
Hello, I’m excited to try this recipe! One quick question. Is 2tsp of the dried herbs listed combined? Or, 2 of each? Thanks!!
Sally Cameron says
Hi Jen. 2 teaspoons of a blend or if you don't have the blend use a total of 2 teaspoons of the other herbs listed. I usually use a little more too. Hope you enjoy! Thanks for the question.
Donna says
Hi- do you simmer with the cover on or off?
Sally Cameron says
Hi Donna, I usually simmer with the cover off so that it thickens. If it splatter, you could try leaving the cover partially ajar and monitor it. Hope that helps. Please let me know.
Sam says
Made it this evening. Wonderful. Exactly what I was looking for. Thanks.
Sally Cameron says
Love to hear that Sam, thanks for commenting.
Stephanie says
Instead of bison I had some ground elk from a hunting neighbor and used that and it was excellent! Went to start chopping vegetables and, oops—no carrots. So I threw in some diced sweet peppers instead for the carrots and it worked okay. Since it’s winter I used three pints jars of my own fresh canned tomatoes. Excellent bologese that would go well with just about any meat or game.
Sally Cameron says
Sounds amazing Stephanie! Good swap.
Angela Piaskoski says
Can I use red wine instead of white?
Sally Cameron says
Absolutely if you'd prefer! And if you want to try white wine, but are not a white wine drinker, you can use the mini airline sized bottles for cooking. Hope you enjoy Angela. Thanks for the question.
Andrea M. Franklin says
Ever since I've met my soldier fiance, I've had to train his palate to enjoy real food--not the MREs he got in the Army. Before he met me, he thought salt and pepper were the only seasonings. He recently came home with frozen ground bison and loaded the freezer with pounds of this stuff. I found your Bison Bolognese Meat Sauce Recipe and decided to give it a try. (In all honesty, I did have a jar of conventional Ragu just in case). I followed your recipe. When he got home, he and one of his soldiers were exhausted and starving--as expected. He looked down at the dutch oven full of bison and made himself a small plate--he doesn't waste food and he doesn't want to offend, so he politely portioned a small bit for himself and for his friend. Within minutes, he was up for seconds. As he walked into the kitchen, he said, "Wow, baby, this is delicious." Midway through the second plate, he looked up and said, "I know what it's missing! Red pepper flakes!!" I laughed, but truthfully, he was so spot on right about that. I thought I'd share the anecdote and let you know that we think red pepper flakes make this meat sauce absolutely phenomenal. Thank you, thank you, thank you for this amazing recipe!!
Sally Cameron says
Oh Andrea, thanks for your story! Makes my day and makes me smile. I'll always think of you two when I make this! He must really appreciate your fantastic home cooking after enduring army food. Please thank him for his service to our country. And yes on red pepper flakes! God bless you two on your upcoming marriage.
Traci says
Hi, does it need to simmer for 2 hours? :/ Can I cook it for less time?
Sally Cameron says
Hi Traci. The flavors will be richer and more developed the longer it goes, but yes you can simmer it for less time. Taste it and see for yourself while it is in progress.
Hi says
I made it for my boyfriend tonight and he enjoyed it, and he's a picky eater ???????????? Thanks so much!
Sally Cameron says
Love to hear that!
Hi says
When do you add the blended tomatoes and how much nutmeg?
Sally Cameron says
Add the tomatoes after the tomato sauce, and I use about 1/4 teaspoon of freshly grated nutmeg, maybe a little more. I use the whole nutmeg and a microplane zester for the best freshness.
Susie Perry says
Thanks - can' t wait to try it!
Susie Perry says
You did not say how much garlic to use
Sally Cameron says
Ha, forgot to list. All fixed. Thanks Susie. about 3 cloves is good!
ronnie says
Great recipe and good tip to use zucchini as noodles. I always use spaghetti squash but I hear now that its quite high in carbs. I'm sharing this recipe with my peepers
Sally Cameron says
Thanks Ronnie. While zucchini is lower in carbs (about 6 grams in 1 medium zucchini), spaghetti squash is a little higher but certainly not like eating real pasta. 100 grams, about 1 cup cubed, has 7 carbs. Pasta is more like 40 grams in 2 ounces (57 grams). Google the nutrition on the squashes and see for yourself. Hope you will make the recipe and report back.