Artusi’s 1881 Adapted Bolognese Recipe with Bison
If you've watched Stanley Tucci's Searching for Italy in Bologna episode, then you may remember him eating a modern version of Pellegrino Artusi's MACCHERONI ALLA BOLOGNESE. This was the first written recipe for bolognese and appeared in Artusi's cookbook in 1881, La Scienza in Cucina e L’arte Di Mangiar Bene. Unlike the bolognese you may be familiar with today, Artusi's recipe didn't include tomatoes or olive oil. My adaptation has a scant tablespoon of tomato paste for depth, a lot of soffrito, and bison instead of veal. It's slightly sweet, silky, and melt-in-your-mouth delicious.
PREP TIME
20 minutes
COOK TIME
3 hours
INGREDIENTS
15
Serves: 4
Ingredients
- 111 Onion, peeled and finely chopped
- 444 Carrots, trimmed and finely chopped
- 444 Celery, trimmed and finely chopped
- 8 Tbsp8 Tbsp8 Tbsp Butter, Unsalted
- 4 oz4 oz4 oz Pancetta, diced
- 1 lb1 lb1 lb Ground Bison
- 1 Tbsp1 Tbsp1 Tbsp All Purpose Flour, additional tbsp if needed
- 2 tsp2 tsp2 tsp Kosher Salt
- 1 Tbsp1 Tbsp1 Tbsp Tomato Paste
- 1.75 cups1.75 cups1.75 cups Vegetable Stock, more as needed
- 0.25 tsp0.25 tsp0.25 tsp Nutmeg, Ground
- 0.25 tsp0.25 tsp0.25 tsp Cinnamon, Ground
- 2 Tbsp2 Tbsp2 Tbsp Heavy Whipping Cream
- 1 sprig1 sprig1 sprig Oregano, Fresh, for garnish
- 1 oz1 oz1 oz Parmesan Cheese, for garnish
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- On medium heat, melt butter in a large, deep sauté pan until it begins to foam.
- Add onion and sauté until translucent, stirring often. Add 1 teaspoon of kosher salt, carrot, and celery. Continue cooking until softened.
- Brown pancetta and bison in soffrito, adding ½ teaspoon of kosher salt, and tomato paste.
- When the bison has lightly browned, add a tablespoon of flour. Allow it to cook for a few more minutes, stirring.
- Add stock and bring to a rapid simmer.
- Stir in nutmeg, cinnamon, and remaining salt.
- Then, reduce heat and gently simmer for 2 to 3 hours uncovered, stirring occasionally. Add more stock as needed if it becomes too dry while cooking.
- Finish by stirring in heavy whipping cream. Taste for salt.
- Toss with good pasta, adding a little pasta water to loosen up the sauce.
- Garnish with slices of Parmesan and fresh oregano.
Notes
Optional: add white wine to deglaze the pan after browning the meat and before adding the stock. Gently simmer until you achieve the desired consistency and texture, approximately 2-3 hours. Liquid will be mostly reduced and the sauce should be rich and velvety. Use a good, bronze-drawn pasta with like paccheri, tagliatelle, or pappardelle.
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About This Recipe
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Coconut Free Egg Free Entrées Nut Free Other Shellfish Free Sugar Alcohol Free Sugar Free| This is our estimate based on online research. | |
| Calories: | 475 |
| Fat: | 35 g |
| Carbohydrates: | 4 g |
| Protein: | 43 g |
| Cholesterol: | 179 g |
| Sodium: | 1208 mg |
| Fiber: | 1 g |
| Sugars: | 1 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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