Bison Bolognese with Mushrooms and Tagliatelle
This one-pot wonder will be your new go-to comfort meal. Cooking the pasta right in the sauce makes this recipe super quick and simple.
or read on for step-by-step instructions with photos
Why use bison?
If you haven’t cooked with bison before, you should give it a try. It’s a lean, tender meat that doesn’t have a gamey taste or smell to it but has a richer, earthier flavor than beef. This recipe would work great with beef as well, but the subtle flavor boost you get from bison really enhanced what is classically a beef dish.
South Dakota has one of the largest populations of wild and farmed bison in the world, so of course I wanted to incorporate bison into a meal when we were camping our way through there.
We got a four-pack of bison burgers and ate two of them, but wanted to do something different with the other two. I’m glad we did because it was one of the most memorable, simple, and delicious camping recipes we’ve ever had.
What you’ll need
Ingredients
12 ounces (340 g) ground bison
1 small white onion, chopped
3 cloves garlic, minced
10 cremini mushrooms, quartered or sliced
1 - 8.8 ounce (250 g) package of De Cecco egg tagliatelle pasta
1 heaping tablespoon tomato paste
1 - 28 ounce (828 ml) can diced tomato
water, enough to cover pasta (about 2 cups)
extra virgin olive oil, enough to cover the base of the pot
salt and pepper, to taste
Equipment
Medium-sized pot
Knife and cutting board
Spoon
Campfire or any heat source
Makes: 4 portions (about 2 quarts/2 L)
Prep: 5 min Cook: 25 min
How to make it
Step 1
Gently cook aromatics.
Pour enough extra virgin olive oil to cover the base of a medium-sized pot and place on medium heat. Add the onions and garlic into the pot, cooking gently until softened but not browned.
It’s important to do this step as slowly as possible to allow the onion and garlic flavor to infuse the oil. It should take about 10 minutes and they should fall apart if pressed onto the side of the pot.
Step 2
Cook the mushrooms.
Add the cremini mushrooms and cook until they are soft and juicy.
Step 3
Brown the ground bison.
Add the ground bison to the pot and cook on high heat, stirring frequently and breaking up the meat until it has completely browned.
Step 4
Season, add tomato paste, and cook.
Season liberally with salt & pepper, then add the tomato paste to the pot. Continue to cook on high heat, stirring frequently for a couple of minutes to caramelize the tomato paste and intensify its flavor.
Step 5
Add canned tomatoes.
Add the can of diced tomatoes to the pot, stir, and continue cooking on high heat to bring up to a boil. Once the sauce has come to a boil, reduce heat to medium, and simmer for at least 10 minutes to allow the flavors to come together.
Step 6
Add pasta and water.
Add the tagliatelle pasta directly into the bolognese sauce and top with enough water ensuring pasta is submerged, about 2 cups (500 ml).
Cook on high heat, stirring occasionally so pasta does not stick together. Follow the package cooking time for al dente pasta (5 minutes for this type).
Step 7
Adjust seasoning then serve.
Remove from heat, taste to adjust the seasoning of the pasta with salt & pepper, then serve.
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My tips
Choose the right pot - using a high-quality stainless steel pot that can withstand high temperatures is a must when cooking over a campfire.
I personally use one similar to this stainless steel pot from Amazon. It features a clear see-through lid, comes in various sizes, and can withstand temperatures up to 500°F.
For more recommendations, check out my article on the top 10 campfire cooking tools I can't live without.
Make it cheesy - serve with Parmesan cheese if you have it on hand.
How to reheat - when reheating leftovers in the microwave or stove, add a splash of water to loosen up the sauce.
Substitutions
Meat - I used bison, but beef would work just as well. Or skip the meat and add extra mushrooms, zucchini, or eggplant to make this a vegetarian dish.
Pasta
I chose De Cecco’s egg tagliatelle because of the short 5-minute cooking time and the way the sauce clings to it so well, but it can be substituted with regular fettuccine or pappardelle.
Small pasta shapes like macaroni or fresh pasta would work well too.
Since we’re not boiling the pasta in a separate pot of water, I wouldn’t recommend anything that takes longer to cook like Bucatini or you’ll risk burning or over-reducing your sauce.
Aromatics - onions and garlic are the classic choice here but don’t be afraid to play around with spices like fennel seed, chili flake, or dried oregano; fresh herbs like thyme, rosemary, or basil.
Storage
Stored in an airtight container, this pasta lasts up to one week in the fridge.
You can make the sauce ahead of time and freeze it for up to 3 months.
I don’t recommend freezing leftover cooked pasta.
Dietary Notes: Dairy-free
That’s it, enjoy!
Cooking the pasta directly in the sauce helps it thicken and stick to the pasta better. It also makes this a one-pot meal that’s easy to cook over a campfire or at home with the bonus of fewer dishes to clean.
It’s a great cooking method that most people don’t realize could work, so give it a try next time you cook up a pasta dish!
Summary
Bison Bolognese with Mushrooms and Tagliatelle Recipe
The ultimate campfire comfort food. Cook pasta directly in the sauce for a simple & satisfying meal with minimal cleanup.
Makes: 4 portions (about 2 quarts/2 L)
Prep: 5 min Cook: 25 min
Ingredients
12 ounces (340 g) ground bison
1 small white onion, chopped
3 cloves garlic, minced
10 cremini mushrooms, quartered or sliced
1 - 8.8 ounce (250 g) package of De Cecco tagliatelle pasta
1 heaping tablespoon tomato paste
1 - 28 ounce (828 ml) can diced tomato
water, enough to cover pasta (about 2 cups)
extra virgin olive oil, enough to cover the base of the pot
salt and pepper, to taste
Instructions
Cook aromatics. Heat olive oil in pot, add onions and garlic, cook gently until soft but not browned, about 10 mins.
Cook mushrooms. Add cremini mushrooms, cook until soft and juicy.
Brown bison. Add ground bison, cook on high heat until fully browned, breaking up meat.
Season and add paste Season with salt & pepper, add tomato paste, cook on high to caramelize for a couple of minutes.
Add tomatoes and simmer. Stir in diced tomatoes, bring to boil, then simmer on medium for 10 mins.
Add pasta and water. Add tagliatelle and enough water to cover (about 2 cups), cook on high until pasta is al dente, stirring occasionally.
Adjust seasoning and serve. Remove from heat, adjust seasoning, then serve.
Top Tips
Sprinkle with Parmesan cheese for added flavor.
For reheating, add a splash of water to loosen up the sauce.
Substitute beef for bison, or skip meat and add extra veggies for a vegetarian option.
What's your ultimate one-pot camping dish? Share your favorite recipe in the comments!
Enjoy!
