Ragu Against the Machine: Bison, Burgundy, and Butternut (Oh My!)
This 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.
