Instant Pot Butternut Bison Ragu
6
servings30
minutes2
hours420
kcalThis isn’t a recipe; it’s a rebellion. A culinary coup against boring dinners and basic sauces. What do we have here? Ground bison—lean, mean, and gamey enough to make your taste buds feel alive. Butternut squash—soft and sweet like the curveball life throws when you’re least expecting it. And Burgundy wine—because a bold ragu deserves a bold drink to match.
We’re ditching the noodles for spaghetti squash because sometimes breaking tradition feels better than breaking spaghetti. Don’t worry, Nona, your Sunday sauce is safe—but this dish is bringing the wild to the table.
The secret weapons? A touch of cinnamon to blow your mind, smoked paprika for that campfire kiss, and sun-dried tomatoes because, let’s be honest, fresh ones can’t always handle the heat. All of it comes together in the Instant Pot—a kitchen gadget so efficient, it feels like cheating.
This ragu is smoky, sweet, earthy, and spicy with just a whisper of rebellion. It’s the culinary equivalent of wearing leather to a garden party: bold, unexpected, and unapologetically out of place—in the best way possible.
So grab a fork and dig in. It’s time to squash the ordinary and embrace the renegade within. Bon appétit—or as I like to call it, Bison Appétit.
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Ingredients
- For the Ragu:
2 Lbs Ground bison
2 Tbsp Olive oil
1 large Yellow onion, diced
6 cloves Garlic, minced
4 Carrots, diced
4 Ribs Celery, diced
1 Butternut squash, small dice
1 4 ounce Tomato paste, canned
2 cups Pinot Noir
1 28 ounce San Marzano Tomatoes, canned
1 cup Beef Stock
1 tsp Smoked Paprika
1 tsp Ground cinnamon
1 tsp Fresh thyme
3 Bay leaf
1 cup Sun dried tomatoes
Salt and Black pepper, to taste
- For the Spaghetti Squash:
1 large Spaghetti squash, halved and seeded
2 Tbsp Olive Oil
Salt, black pepper, smoked paprika
- Garnishes:
Shaved Parmigiano Reggiano, or Pecorino Romano
Toasted pine nuts, or walnuts
Fresh parsley, rough chopped
Directions
- Roast the Spaghetti Squash:
– Preheat your oven to 400 F
– Drizzle the spaghetti squash halves with olive oil, and season with salt, black pepper, and smoked paprika.
– Place cut-side down on a baking sheet. Roast for 40-50 minutes, or until fork-tender and strands pull apart like buttery spaghetti.
- Sear the Bison:
– Set the Instant Pot to Sauté. Add oil and heat until shimmering.
– Add ground bison and sear until browned. Season with salt and pepper, then remove and set aside. - Aromatic Base:
– In the same pot, add onions, garlic, carrots, and celery. Sauté until softened and aromatic (about 5 minutes).
– Toss in the butternut squash and sauté for another 2 minutes.
– Stir in tomato paste and cook for 1-2 minutes until it deepens in color and smells like rebellion. - Deglaze:
– Pour in red wine and scrape up the flavorful browned bits (fond) at the bottom of the pot.
– Stir in the crushed tomatoes, beef stock, smoked paprika, cinnamon, thyme, bay leaf, and sun-dried tomatoes. - Slow Cook:
– Return the browned bison to the pot, ensuring it’s submerged in the sauce.
– Seal the lid and slow cook for 2-3 hours. (3 hours is the sweet spot) - Finishing Touches:
– Open the lid and give the ragu a good stir. Season to taste with salt and black pepper.
Notes
- Crispy Finish: Broil the spaghetti squash strands for 5 minutes with a sprinkle of cheese for a golden crust.
- Go Creamy: Add a splash of coconut cream, or butter for a velvety finish to the ragu.
- Rustic Sidekick: Pair with a crusty sourdough or serve alongside herbed polenta fries for dunking.
