Bison Bolognese with Whole Wheat Penne

Name: Bison Bolognese with Whole Wheat Penne
Prep time: 10 min
Cook time: 40 min
Yield: 6 servings
Ingredients: 1.25 lb ground bison; 12 oz whole wheat penne; 28 oz canned tomatoes; 2 tbsp tomato paste; 1 large yellow onion; 2 medium carrot; 2 medium celery; 4 cloves garlic; 0.25 cup red wine; 1 tbsp olive oil; 1 tsp dried oregano; 0.25 cup fresh basil; 2 pieces bay leaf; 0.25 tsp table salt; 0.25 tsp black pepper; 3 tbsp parmesan cheese

A rich, slow-simmered meat sauce made with lean ground bison, San
Marzano tomatoes, red wine, and fresh herbs over whole wheat penne.
All the depth of a classic Bolognese with less fat and more protein.

Bison is the secret weapon for anyone who loves red meat but wants
to eat healthier. It tastes richer and more complex than beef, with
a slightly sweeter, grassier flavor — but it's significantly leaner,
with less saturated fat and more iron per serving.

This Bolognese simmers for 35 minutes, which is long enough for the
tomatoes to break down into a velvety sauce and the flavors to meld
together. A small splash of red wine adds depth without making it
boozy — the alcohol cooks off entirely.

The sauce clings to whole wheat penne in a way that lighter pastas
can't match. The nuttiness of whole wheat actually complements the
rich, meaty sauce. This recipe makes a big batch because Bolognese
only gets better the next day.

✅ Why This Recipe Is Healthy

• Lean red meat: Bison has 40% less fat than beef
• High protein: 30g per serving from bison and whole wheat pasta
• Iron-rich: Bison provides more iron than beef
• Batch cooking: Recipe makes 6 servings for easy meal prep

📊 Why This Recipe Scored 87/100

With an overall health score of 87/100, this recipe is a solid, balanced option. Its strongest area is blood sugar stability (90/100), where a strong 30g of protein helps buffer the glucose response.

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⏱️

Prep Time

10 min

🍳

Cook Time

40 min

🍽️

Servings

📊

Difficulty

medium

Ingredients

✓ 1.25 lb ground bison
✓ 12 oz whole wheat penne
✓ 28 oz canned tomatoes
✓ 2 tbsp tomato paste
✓ 1 large yellow onion
✓ 2 medium carrot
✓ 2 medium celery
✓ 4 cloves garlic
✓ 0.25 cup red wine
✓ 1 tbsp olive oil
✓ 1 tsp dried oregano
✓ 0.25 cup fresh basil
✓ 2 pieces bay leaf
✓ 0.25 tsp table salt
✓ 0.25 tsp black pepper
✓ 3 tbsp parmesan cheese

Bison Bolognese with Whole Wheat Penne cooking in progress

Instructions

1
Finely dice the onion, carrots, and celery (this is a mirepoix). Heat olive oil in a large Dutch oven or pot over medium heat. Cook the mirepoix for 6-8 minutes until softened and lightly golden.
2
Push vegetables to the side and add ground bison. Cook, breaking it up, for 5-6 minutes until browned. Add minced garlic and tomato paste, stirring for 1 minute.
3
Pour in the red wine and stir, scraping up any browned bits from the bottom. Let it simmer for 2 minutes until mostly evaporated.
4
Add crushed tomatoes, oregano, bay leaves, salt, and pepper. Bring to a gentle simmer, then reduce heat to low. Cook uncovered for 30-35 minutes, stirring occasionally, until thickened.
5
Cook penne according to package directions. Remove bay leaves from sauce, stir in torn basil. Toss pasta with sauce and serve topped with grated Parmesan.