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Home on the Range Buffalo Spaghetti




Source of Recipe


the web


List of Ingredients




Olive oil
1 medium onion, finely diced
2 pounds ground buffalo
1 clove garlic, diced
1 can (28 ounces) chopped tomatoes
1 can (28 ounces) chunky tomato sauce
1 can (15 ounces) tomato sauce
1/2 to 3/4 cup red wine
1/2 tablespoon Italian seasoning, or to taste
Salt and pepper to taste
2 large spaghetti squash

Recipe



Heat a thin layer of olive oil in a large sauce pot until hot. Add onion and saute until tender. Add the buffalo meat and brown completely. Pour off some of the excess fat. Add the garlic and let saute about 30 seconds. Add tomatoes, chunky tomato sauce and smooth tomato sauce, wine, Italian seasoning and salt and pepper to taste. Let simmer at least two hours.

In the meantime, heat oven to 375 degrees. Pierce spaghetti squash with a knife once. Place squash on baking sheet and bake for one hour or until soft when pressed.

When ready to serve, cut a small slice off both ends of squash, then slice it down the middle lengthwise. Open it and shred it with a fork. It will look like spaghetti strands. Serve sauce over squash.

Serves six.