Smother your pasta with a rich, savory bison and chanterelle meat sauce. Ground meat and diced mushrooms simmer in a thick tomato sauce flavored with chopped vegetables and fresh herbs. A dash of agave nectar provides just a hint of sweetness.
This hearty ground bison recipe, made with lean meat, chanterelle mushrooms, tomatoes, garlic and fresh basil is sure to please the whole family. The mushrooms provide an earthy flavor that pairs beautifully with the bison, making this a great way to switch up pasta night.
I make an extra large batch of it for my family every 2 weeks. It's filling and delicious and leftovers taste great! Can't find chanterelles? No worries, I provide you with some close substitutes so you can still enjoy this delicious dinner.
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🥘 Ingredients
- olive oil - You can use regular olive oil (no need for extra virgin as we are cooking with it).
- ground bison - Contrary to popular belief, bison doesn't have a gamey taste and actually tastes much like beef.
- chanterelle mushrooms - See notes about chanterelles below.
- Italian seasoning - Italian seasoning is usually a blend of marjoram, thyme, rosemary, savory herb, sage, oregano and basil.
- agave nectar - You can omit this or swap it with regular white sugar.
*Check recipe card for ingredient amounts.
Chanterelle Mushrooms:
(pictured above: fresh chanterelle mushrooms)
Soft and tender, chanterelle mushrooms complement the lean bison with a mildly sweet, peppery flavor.
Where to find them: Not all grocery stores sell chanterelles, and even specialty stores might not have them year round. You can check specialty stores or farmers' markets periodically. I buy them frozen from the local food store when they are available.
They grow wild in the prairies where I live (they grow smaller here because of the unique climate). This gives them a more concentrated flavor and vibrant color.
They are known worldwide for these qualities. You can find them all over continental US, especially in hardwood forests near water. You can check out more wild chanterelle recipes here.
📖 Recipe Tweaks
Full Disclosure: Chanterelles were not in stock at the time of taking pictures for the recipe and I just ran out of the frozen ones so I used the next best thing:
In a pinch, substitute the chanterelles with oyster mushrooms (as seen in ingredients photo). They have a similar texture and milder taste, offering a blank palette for the sauce. They are also more readily available.
(pictured above: dried chanterelles)
It is also possible to find dried chanterelles. All you need to do is soak the dried mushrooms in warm water for about 30 minutes so that they absorb water/rehydrate, and then drain and rinse them before adding to the sauce. Let them simmer in the sauce.
Some people do add them dry, straight into the sauce, but they might not be cleaned properly.
🔪 How to Make Bison Pasta Sauce
Step 1: Heat the oil in a large saucepan over medium heat. Add the ground bison and onions. Brown and crumble the bison, about 5 minutes. Season with some salt and pepper.
Step 2: Add the garlic and cook for 30 more seconds.
Step 3: Add the diced tomatoes, tomato paste, mushrooms, Italian seasoning and agave nectar. Stir it all together and bring to a boil.
Step 4: Lower the heat and gently simmer for 60 minutes, partially covered with the lid, to allow it to thicken a little without making a splattery mess of your stovetop.
Chef's Note: This simmering time gives the sauce time to blend and develop a deeper flavor. Trust me, the extra time is worth it!
Step 5: Check the seasoning and add salt and pepper, to taste. Stir in the fresh basil.
Step 6: Serve the bison pasta sauce over spaghetti noodles.
🍽 Serving Suggestions
- Pick a pasta: Spaghetti, penne, tortellini, shells, fusilli and other noodle types add their own texture and dimension to the dish. If you're looking for something that will hold some of the meat sauce in each bite, serve it with shells, Orecchiette or rigatoni. If you're looking for something more traditional, you could go with tagliatelle, which is a long, flat, ribbon noodle.
- Garnish: Garnish your pasta with grated parmesan or hunks of fresh mozzarella.
- Side dish: Serve with homemade garlic bread so that you and your guests can sop up all of the delicious sauce. For something more unique try this pumpkin garlic naan bread. For something lighter, it goes great with this tomato burrata salad on the side.
- Dessert: Afterwards, serve it with a rustic, fruity dessert like this raspberry galette or strawberry crumble.
❓ Bison Meat Sauce FAQs
Bolognese (Italian) is also a meat sauce but it has the addition of milk and white wine and is slowly-cooked to a very thick consistency.
If you want a thicker meat sauce, continue to simmer it over low heat until most of the liquid is reduced.
Store in an airtight container in the fridge and eat the leftovers within 4 days. If you plan your meals ahead, cover well and freeze for up to 6 months for best quality. Thaw in the fridge overnight.
Reheat in a pot on the stove over medium heat or in the microwave.
Yes, you can easily follow the recipe as written using ground beef.
❤️ More Juicy Bison Recipes to Try
If you tried this Bison and Chanterelle Meat Sauce Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!
📋Recipe
Bison and Chanterelle Meat Sauce
Ingredients
- 1 tablespoon olive oil
- 1 pound ground bison
- 1 medium red onion - chopped
- 3 cloves garlic - minced
- 1 can diced tomatoes - 28 fl oz./796 mL
- 1 can tomato paste - 5.5 fl oz./156 mL
- 1 ½ cups chanterelle mushrooms - chopped (or oyster mushrooms)
- 2 teaspoons Italian seasoning
- 2 tablespoons agave nectar - or to taste
- ¼ cup fresh basil leaves - thinly sliced
- salt and pepper - to taste
Instructions
- Heat the oil in a large saucepan over medium heat. Add the ground bison and onions. Brown and crumble the bison, about 5 minutes. Season with some salt and pepper. Add the garlic and cook for 30 more seconds.1 tablespoon olive oil, 1 pound ground bison, 1 medium red onion, 3 cloves garlic
- Add the diced tomatoes, tomato paste, mushrooms, Italian seasoning and agave nectar. Stir it all together and bring to a boil.1 can diced tomatoes, 1 can tomato paste, 1 ½ cups chanterelle mushrooms, 2 teaspoons Italian seasoning, 2 tablespoons agave nectar
- Lower the heat and gently simmer for 60 minutes, partially covered with the lid.
- Check the seasoning and add salt and pepper, to taste. Stir in the fresh basil.¼ cup fresh basil leaves
- Serve over spaghetti noodles.
Notes
- You can substitute the chanterelles with oyster mushrooms if they aren't available to you. You can also used dried chanterelles. Just soak them for 30 minutes in warm water, drain and rinse before adding to the sauce. Then, let them simmer in the sauce.
- Fridge Storage: Eat leftovers within 4 days. Store in an airtight container in the fridge.
- Freezer Storage: If you plan your meals ahead, cover well and freeze for up to 6 months for best quality. Thaw in the fridge overnight.
- Reheating Instructions: Reheat in a pot on the stove over medium heat or in the microwave.
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
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