Since watching CowSpiracy (on Netflix), I am constantly trying to find alternatives to red-meat (beef). So I made some modifications to a traditional Ragu (or Bolognese) using Buffalo meat. If you prefer the Paleo version, you can skip the pasta and just place the Ragu/Bolognese into a butter lettuce leaf, for a tasty lettuce wrap!
Ingredients:
- 5 tablespoons extra-virgin olive oil
- 1 carrot, finely, diced
- 1 medium onion, diced
- 3 cloves garlic, chopped
- 1 ½ lb buffalo, ground
- ¼ slab bacon, or 5 thick slices diced
- ½ tube organic tomato paste
- 1 cup organic canned crushed/or chopped tomatoes
- 1 cup milk (skip for Paleo version)
- 1 cup dry white wine
- Kosher salt and freshly ground black pepper
- Parmigiano-Reggiano, for grating
- ½ cup organic whipping cream (skip for Paleo version)
Directions:
In a 6 to 8-quart, heavy-bottomed saucepan, heat the olive oil and butter over medium heat. Add the onions, carrots, and garlic and cook over medium heat until the vegetables are translucent and soft, but please make sure not brown them, about 10 to 15 minutes. Add the buffalo, and bacon and stir into the vegetables. Add the meat over high heat, stirring to keep the meat from sticking together until browned. Add the tomato paste, crushed tomatoes, milk, and wine and simmer over medium-low heat for 1 to 1 1/2 hours. Add in the cream and cook for 5 minutes. Season with salt and pepper, to taste, and remove from the heat.
When ready to use, the cooked pasta should be added to a saucepan with the appropriate amount of hot ragu Bolognese, and tosses so that the pasta is evenly coated by the ragu. For Paleo version, spoon meat ragu into the butter lettuce leaves.
