Buffalo (Bison) Spaghetti

A quick & easy yet (reasonably) healthy dinner

1#  ground buffalo (bison)

1//2  jar of pasta sauce

a big grind of fresh pepper

Chop and cook the ground buffalo in a pan.  (I didn't need the olive oil for this recipe.)  When it's almost browned, add 1/2 jar of the pasta sauce.  Don't drain the meat beforehand.  Buffalo is VERY lean.  Any liquid you see in the pan is water, not fat.  Simmer, covered 15 minutes.

Then add:

1t  ground rosemary (oregano, basil, etc.)

remainder of pasta sauce and a little water from rinsing the jar

~ 5-6  lg  cloves of garlic chopped

Add garlic now if you want a milder garlic flavor, or wait until the last 10 minutes of cooking time for a more garlicky sauce.  Other optional additions are, chopped onion, sliced mushrooms, green peppers, etc.  Stir, cover and actively low-simmer another 45 minutes or longer.  Buffalo is such a lean meat, which makes cooking long and slow important to break down the molecular structure of the meat and bring moisture back in, to take away the toughness.

Serve over cooked spaghetti, linguini or fettuccine. . .Lin