Buffalo Spaghetti

My youngest son is always fun when we’re making menus because he has this yearning for “something exotic”.  He’s not entirely sure what this really means to him, but he knows he wants it.  This week I found a pound of ground buffalo at my local Sprouts store and decided that could be a fun something exotic…but what do to with it?

I pondered a lot of things: buffalo burgers, buffalo meatloaf, buffalo meatballs…and then considered that younger boy’s favorite dish ever is spaghetti and decided that buffalo spaghetti it would be.  I loved the results.  Buffalo is naturally very lean so it made for a very flavorful non greasy sauce and with a touch of Ultra Gel for thickening it kept really well in the fridge.  Served over spaghetti squash or string beans this is a good gluten free meal as well.  I’d totally make it again!

Buffalo Spaghetti

Buffalo Spaghetti

1 lb ground buffalo

1 medium onion, diced

8 oz mushrooms, sliced (I like portabellos)

2 cans (15 oz) diced tomatoes

1 small can tomato sauce

1-2 Tbl Italian Seasoning

1 tsp sugar

1-2 tsp salt (to taste)

ground pepper (to taste)

1/2-1 tsp garlic powder

2-3 Tbl Ultra Gel

Brown ground buffalo in a medium sauce pan, add onions and mushrooms and cook until meat is brown and vegetables are tender.  Add tomato products and simmer for 5 minutes.  Add spices and simmer for 3-5 minutes.  Thicken as desired and serve hot over noodles or vegetables if you want it to be gluten free.


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