Handmade Tagliatelle with Bison Bolognese

Handmade Tagliatelle with Bison Bolognese

This dish is a must-try for those looking to explore new flavors while enjoying the comforting, homemade texture of freshly rolled pasta paired with a hearty, savory sauce. The unique combination of ingredients creates a memorable meal that’s equally as satisfying as it is sophisticated, making it the perfect dish to impress guests or simply treat yourself.

Handmade Tagliatelle

Serves 4

Ingredients:
3 large eggs, whisked
2 cups all-purpose flour or 00 flour
1 tablespoon olive oil
1 teaspoon kosher salt
Water, as needed

Instructions:
1. Mix eggs, flour, oil, and salt in the bowl of a stand mixer with your hands until a shaggy dough forms.
2. Knead with dough hook until dough is smooth and elastic, about 10 minutes. If dough is too dry, add water one tablespoon at a time until dough comes together.
3. Cover dough with plastic wrap and let rest at least 30 minutes.
4. Using plenty of flour, roll out dough and cut into tagliatelle. Set aside and start Bison Bolognese.

Bison Bolognese

Serves 4-6

Ingredients:
1 cup yellow onion, small dice
1 cup celery small dice
1 cup carrot, small dice
3 tablespoons pure olive oil
2 pounds ground bison
1 teaspoon kosher salt
4 ounces pancetta or bacon, small cubes
1 cup dry white wine
28 ounce can San Marzano tomatoes
1 bay leaf
1/2 teaspoon nutmeg
2-3 cups chicken or beef stock
1 1/2 cups whole milk
1 pound fresh tagliatelle
2 tablespoons parsley, minced, for garnish
2 ounces finely grated Parmesan (about 1⁄2 cup), plus extra for serving

Instructions:
1. Heat oil in a Dutch oven or other large pot over medium-high heat. Add bison and salt, cooking until bison is browned but not crisp, about 6–8 minutes. Stir occasionally. When bison is done, transfer to a medium bowl.
2. Remove bison fat and fry pancetta in same pan over medium heat, stirring often until pancetta is crisp, 6–8 minutes. Add onion, carrot, and celery to pan, cook stirring occasionally, until vegetables are soft.
3. Return bison to pan and add wine to deglaze, scraping up all the fond from bottom of pan. Reduce heat to medium-low and simmer until wine is almost evaporated. Add tomatoes, bay leaf, and nutmeg, simmer for 5 minutes.
4. Pour in stock and a pinch of salt. Reduce heat to the lowest setting and simmer uncovered, stirring occasionally for 1 hour. Add milk and simmer on low heat for another hour. If the liquid evaporates and gets dry, add 1⁄2-1 cup stock and keep simmering sauce, until sauce is thick and rich. Discard bay leaf. Taste sauce and adjust seasoning with salt. Set Bolognese aside and keep warm.
5. Cook pasta in a large pot of boiling salted water. Boil for about for 3 minutes. The pasta should be very al dente and will continuing to cook in the next step.
6. Remove pasta from water, reserving 1/2 cup of pasta water drain noodles and add to sauce. Add 1/2 cup pasta water and 1⁄2 cup Parmesan. Adjust heat to medium-high, bring to a simmer, cook until pasta is al dente, and liquid is thick.
7. Plate pasta with fresh parsley and extra Parmesan.