Get ready to enjoy the delicious combination of ground bison and roasted tomatoes in this Italian-inspired bucatini pasta recipe. It's a simple and comforting dish that's perfect for any home cook. This is an excellent way to try out game meat for the first time.
Bison and Roasted Tomato Bucatini
Rated 5.0 stars by 1 users
Category
Bison
Cuisine
italian
Servings
6-8
Prep Time
10 minutes
Cook Time
1 hour
Impress your guests or treat yourself any day of the week. With its deep rich flavors, vibrant colors and delicious aromas, this dish is the ultimate fall comfort food! The best part is that can all come together in about an hour!
Ingredients
-
- 1 pound ground bison (or elk)
- - 3 pounds fresh tomatoes roughly chopped
- - 1 medium onion finally diced
- - 6 cloves of peeled garlic
- - 2 ribs celery diced
- - One sprig each fresh rosemary, thyme and oregano and a handful each fresh basil and parsley finely chopped (You can replace all of the herbs with about 2 tbsp Italian seasoning added to the meat as it browns, but the flavors won't be as deep)
-
- 2 tbsp tomato paste
- - 1 cup dry red wine (or beef broth)
- - olive oil
- - a splash of balsamic vinegar
- - salt and pepper to taste
- - 1 package (500g) bucatini pasta
- - Grated Parmesan to serve
Directions
Preheat your oven to 425F and gather your ingredients
Arrange the tomatoes and peeled garlic gloves on a parchment lined baking sheet. Sprinkle generously with Olive oil, balsamic vinegar, diced parsley, diced basil, kosher salt and freshly ground pepper. Roast for about 20 minutes.
- Get out your favorite dutch oven and heat it over medium heat with 2 tbsp of olive oil. While the oil heats, add in the rosemary, oregano and thyme to release their flavors.
Add in the onions and celery and saute until the edges start to caramelize.
- Remove the herbs and set aside. Add in the meat and break it up into small pieces as it browns.
Once the meat is cooked through, deglaze the pot with about a cup of red wine. The alcohol will cook off, but the depth of flavor is unmatched.
Take a peek at the tomatoes, after about 20 minutes. They will be starting to brown, the skins getting crinkly and your house will smell like heaven.
Combine the tomatoes, garlic and all the beautiful juice in a blender or food processor, add in the reserved crispy herbs and 2 tbsp of tomato paste. Pulse until a smooth consistency is reached. Note: A blender will do a better job of breaking up the skins than a food processor.
Pour the sauce into the meat mixture and still well. Simmer uncovered over med/low heat for about 30 minutes to reduce to a nice thick sauce. Stir occasionally to be sure it doesn’t stick to the bottom.
While the sauce is thickening, cook the pasta according the package directions.
- Once the pasta is cooked to your liking, move it directly out of the water and add it into the sauce. If its too thick, use a small amount of the pasta water to loosen it.
- Toss the pasta in the sauce and ensure its well coated. Now is the time to give it a taste and adjust your seasoning.
Sprinkle with fresh parmesan cheese and some additional basil to serve.
- Enjoy!
