Prepare the base – Heat olive oil in a large Dutch oven over medium heat. Add onion, carrot, and celery; cook for 5–7 minutes until softened.
Brown the meat – Add ground bison and wild boar. Cook, stirring occasionally, until browned all over.
Add aromatics – Stir in garlic and cook for 1 minute until fragrant.
Deglaze – Pour in red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 3–4 minutes.
Build the sauce – Add crushed tomatoes, tomato paste, beef broth, oregano, thyme, and bay leaves. Stir well.
Simmer – Reduce heat to low, cover partially, and simmer for 1.5–2 hours, stirring occasionally.
Adjust seasoning – Remove bay leaves, taste, and season with salt and pepper as needed.
Serve – Spoon the ragu over pasta, polenta, or crusty bread. Garnish with fresh parsley.
