Buffalo Bolognese Sauce | To Table

Buffalo (really bison in the U.S.), as a livestock staple, can be a much better choice than beef from a sustainability standpoint. Grass fed and finished buffalo is an ancient steward of America's great plains promoting, rather than hindering, grasslands. And, the method of harvesting, like the one employed by To-Table's ranchers, insures tenderness equal to beef's.

Here is a staple of everyone's kitchen using buffalo rather than beef.

• 2 tablespoons olive oil
• 3 minced Garlic cloves
• 2 small celery stalk
• 1 large onion
• 1 chopped jalapeno
• 1 lb ground Buffalo (Bison) from To-Table
• 1 cup and a half of sliced mushrooms
• 2 TBSP grated lemon rind
• 1 small can tomato paste
• 3 cans water or chicken broth
• 2-3 pinches salt
• 2 dashes pepper
• 1 tspn red pepper flakes
• 4 cups green and yellow zucchini noodles

1. Cut the celery and onion coarsely. 
2. In a medium to large heavy pot add the olive oil and chopped vegetables (not the mushrooms or lemon rind yet), cook on medium low heat (stirring occasionally) until onion is transparent.
3. Increase the heat to medium and add the ground buffalo. Stirring as the meat is cooking to break up the pieces. Once the meat has browned, add the mushrooms. Let the mushrooms cook slightly - 5 minutes.
4. Add the can of tomato paste (or, if you are a purist, simmer to a thick consistency 2 cans of tomato puree). Mix the paste into the meat and vegetables thoroughly and add three cans (use paste can) of water or broth. Bring back to a boil. Add pepper flakes, salt and black pepper and lemon rind. Gradually decrease the heat to the lowest setting cover and let simmer for one hour (the mixture should not boil).
5. After the time has passed remove from heat and serve over steamed zucchini noddles (Steam with a little olive oil and salt and pepper for 2 minutes). Enjoy!
6. You can make the basic sauce different each time adding items like roasted sweet re peppers, basil leaves, spinach leaves, or any number of items that will turn it into your special recipe.