Buffalo Bolognese

Buffalo Bolognese

The easiest, yummiest, least fussy, sexy meal. Buffalo Bolognese or as my good friend coined for me… “Buffalognese” of "spag bole"


  • 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


  • 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.


I like to finish with a drizzle of good olive oil and Maldon sea salt!
Course: dinner, Main Course, pasta
Keyword: bolognese, Meat, pasta
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