Logo Print This Recipe

Meaty Spaghetti with Buffalo Sauce

Posted by Peggy on May 1, 2010

Meaty Spaghetti with Buffalo Sauce
Recipe: Meaty Spaghetti with Buffalo Sauce


  • 2 tablespoons extra virgin olive oil, divided
  • 1 tablespoon plus 1 teaspoon freshly minced garlic
  • 1 pound ground buffalo
  • 2 cups washed and sliced mushrooms
  • 1 (28-ounce) can whole tomatoes
  • 1/2 cup red wine, optional
  • 12 ounces dry spaghetti, whole wheat, egg or spinach
  • 1/2 cup fresh chopped basil
  • Freshly grated Parmesan


  1. Heat 1 tablespoon olive oil in a sauté pan over medium-low heat. Add garlic and cook 1 minute. Add buffalo and sauté, breaking up meat with a fork, until lightly browned. Add mushrooms and simmer 2-3 minutes or until just tender. Add tomatoes, including juices, crushing them between your fingers as you add them to the pan.
  2. Stir the tomatoes, mixing well, and season sauce to taste with kosher salt and freshly ground pepper. Reduce sauce, over medium-high heat, until tomatoes break down and sauce thickens, about 45 minutes.
  3. While sauce is cooking, boil pasta according to package instructions. Drain and immediately toss pasta with remaining olive oil, basil and tomato sauce. Serve with Parmesan.

Active Time: 15 minutes

Cook Time: apx. 45 minutes

Number of servings (yield): 4

Copyright © Peggy Lampman's dinnerFeed.