1package organic buffalo meat16-20oz OR 30oz mushrooms
1yellow onion
2carrots peeled
2stalkscelery
1leek cleaned and chopped fineoptional
3clovesgarlic
2tbspolive oil
3tbsptomato paste
2cupsbeef broth
1/2cupraw milk or almond milk
2tbspdried oregano
1/4tspcinnamon
1tspsalt
1tsppepper
1tbspbutter
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!