Buffalo Bolognese
Ingredients
- 1 package organic buffalo meat 16-20oz OR 30oz mushrooms
- 1 yellow onion
- 2 carrots peeled
- 2 stalks celery
- 1 leek cleaned and chopped fine optional
- 3 cloves garlic
- 2 tbsp olive oil
- 3 tbsp tomato paste
- 2 cups beef broth
- 1/2 cup raw milk or almond milk
- 2 tbsp dried oregano
- 1/4 tsp cinnamon
- 1 tsp salt
- 1 tsp pepper
- 1 tbsp butter
Instructions
- Start adding the onion, carrots, celery, leeks, and garlic to a food processor and mince them all up–the “mirepoix”. (Using a food processor makes this step a lot faster).
- In a dutch oven over medium heat, cook until soft, about 5-7 minutes.
- Add the buffalo and brown for an additional 10 minutes.
- Add the tomato paste, oregano, cinnamon, salt, and pepper, and let that do its thing for a couple of minutes.
- Add the broth and let it simmer over medium-low heat for about 15-20 minutes until the sauce thickens, stirring frequently. Stir in the butter and milk and make the sauce a little rich!
- Taste to make sure the seasoning is correct and adjust as you need.
- Serve over a bed of noodles or zoodles! Garnish with some grated parm or pecorino.
Notes
I like to finish with a drizzle of good olive oil and Maldon sea salt!