Bison Ragu
Combine salt, flour, harissa and red chili flakes into plastic bag.  
Add bison cubes and toss to coat.		
In a heavy skillet on medium high heat, add 1/3 tsp olive oil and 3 Tbsp butter and brown the meat cubes.  
Add the ground ground bison and bison sausage and brown.  
Add the pepperoni and blend.  
Add wine and sizzle for about 3 minutes. 
Add sauce and gravy and blend.  
Cover, heat to medium, and cook.  
Meanwhile sauté garlic, shallots in remaining olive oil and butter about 3 minutes. 
Add mandarin oranges and blend.  
Pour into the bison mixture.  
Cook for about 1 to 1/2 hours on medium to medium low to a thick rich chunky ragu sauce.

Carbonara Pasta 
Cook pasta according to package directions, undercooking by a few minutes.  
Remove, drain, and immediately drizzle and toss in the beaten eggs and parmesan.  
Toss in the arugula and pancetta.				
Coat ramekin cups with cooking spray.  
Fill with the pasta curling pasta around cups.  
Cover tightly with double aluminum foil.  
Put ramekins on a cookie sheet.  
Bake at 400 degrees for 4-5 minutes.  
Remove and let rest about 5 minutes.				
Rest about 5 minutes.	

Buffalo Mozzarella Sauce 
Prepare the alfredo sauce according to package directions.  
Add the mozzarella and parmreggiano and blend making a creamy sauce about the consistency of thick honey.  
Combine the harissa and olive oil, blend, and drizzle into the sauce.

Plating 			
Put a scoop of the ragu sauce in the bowl.				
Drizzle some Buffalo Mozzarella Sauce on the ragu.		
Remove the pasta from ramekin and place pasta on sauce.			
Drizzle with Buffalo Mozzarella Sauce.				
Add dollop of ragu sauce.				
Top with micogreens.