Meaty Spaghetti with Buffalo Sauce

Meaty Spaghetti with Buffalo Sauce

Ann Arbor is a great community for runners and for many local athletes, tomorrow’s 8:30 A.M. Burns Park Run is an enjoyable early-season race.

I haven’t run the Burns Park race (or any race) in years but, with the exception of the demanding Shadford hill, have enjoyed the run in the past. I must confess one favorite incentive in signing up for a race was an excuse to carb-load on pasta the night before the run.

According to the Mayo Clinic web site, however,“Carbohydrate loading isn’t necessary for … 5 or 10-kilometer runs.” Richard and I are looking for any excuse to eat a big plate of pasta, run or no-run, and that bit of information won’t hinder our carb-rich dinner plans.

Here’s a great recipe that the whole family will enjoy together as well. I’m happy buffalo meat is showing up in groceries across town; it’s against federal regulations to use growth hormones in buffalo production. Maverick Ranch buffalo, which is what I purchased, grazes on an all-vegetarian diet. It’s a few dollars extra per pound but, for my buck and body, is worth the extra cost.

Check out my Blueberry-Bison (buffalo) Burgers for more buffalo recipes–great for the grill!


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.

More Recipes Filed Under "Beef"

I welcome your comments!(This site was recently transferred but, unfortunately, I did not have privileges to include past comments. I would love to see a conversation started!)

Your email address will not be published. Required fields are marked *