moroccan bison ragu

In the 2013 World Food Championships, I made it to the Top 10 in my category, Recipes. The ‘infused’ ingredient was bison because the National Bison Council was sponsoring this division of the competition. So there was just the evening, actually, a few hours, to really think about what my Dole Team and I were going to create for the third round of competition~~I selected two cuts of bison~~rib eye and sausage. From this, I decided that we’d do a thick, rich, meaty ragu with a hearty pasta noodle.

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