Stovetop Bison & Mushroom Tomato Ragù Pasta (for 2)
Creamy without feeling heavy: browned bison and mushrooms in a quick tomato-cream (or just tomato) sauce, tossed with pasta. Great for a cozy WA winter night; mushrooms are a strong late-winter pick.
Back to full listIngredients
- Simple Truth Ground Bison 90/10- 16 oz 12 oz $11.49 (sale) per 16 oz
- Simple Truth Organic® Whole Baby Bella Mushrooms 8 oz, sliced $3.99 (sale) per 8 oz
- Fresh Red Tomato 1/2 lb, diced (or 1 cup halved grape tomatoes if you prefer) $2.49 per 1 lb
- Jumbo Yellow Onions 1/2 medium onion, finely chopped $1.69 per 1 lb
- Garlic 3 cloves, minced $1.50 each
- Kroger® Fat Free Beef Broth 1/2 cup $2.00 (sale) per 32 oz
- Simple Truth Organic® Basil 2 Tbsp chopped (optional but great) $2.79 per 0.5 oz
Instructions
- Boil pasta (stove): bring a pot of salted water to a boil and cook 6 oz dried pasta (not listed) until al dente. Reserve 1/2 cup pasta water, then drain.
- Brown bison: heat 1 Tbsp olive oil in a large skillet over medium-high. Add 12 oz ground bison and cook, breaking it up, until well browned, 6–8 minutes. Lightly salt/pepper. Transfer to a bowl (leave browned bits).
- Sauté veg: reduce heat to medium. Add chopped onion and cook 3 minutes. Add sliced mushrooms and cook 5–7 minutes until they give off liquid and brown. Add garlic and cook 30 seconds.
- Build sauce: add diced tomatoes and 1/2 cup beef broth; scrape up browned bits. Simmer 5 minutes. (Optional: stir in 2–3 Tbsp cream or a knob of butter if you have it—off heat.)
- Combine: return bison to the pan. Toss in drained pasta with a splash of reserved pasta water until glossy and saucy.
- Finish: stir in chopped basil if using. Taste and adjust salt/pepper. Serve hot.
Health notes: ~750–950 kcal/serving depending on pasta and cream. High protein/iron (bison). Add extra greens (kale or spinach) to boost fiber and micronutrients. Use half pasta + more veg to lighten.
Drink pairing: Earthy mushrooms + bison loves a medium-bodied red with freshness. Try Washington Merlot, Cabernet Franc, or a lighter Syrah. If you prefer white, go with an oaked Chardonnay for a creamy match.