Artusi’s 1881 Adapted Bolognese Recipe with Bison (Edit recipe)

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.

20 minutes

3 hours

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	507
Fat:	35 g
Carbohydrates:	10 g
Protein:	44 g
Cholesterol:	179 g
Sodium:	1240 mg
Fiber:	3 g
Sugars:	7 g
Calculated per serving.

by kiowafoodie

Serves: 4

Ingredients

1 Onion, peeled and finely chopped
4 Carrots, trimmed and finely chopped
4 Celery, trimmed and finely chopped
8 Tbsp Unsalted Butter
4 oz Pancetta, diced
1 lb Ground Bison
1 Tbsp All Purpose Flour, additional tbsp if needed
2 tsp Kosher Salt
1 Tbsp Tomato Paste
1.75 cups Vegetable Stock, more as needed
0.25 tsp ground Nutmeg
0.25 tsp Ground Cinnamon
2 Tbsp Heavy Cream (Whipping Cream)
1 sprig fresh Oregano, for garnish
1 oz Parmesan Cheese, for garnish

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Process

Cook Mode

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.