This sauce comes from my brother, who learned how to make an authentic Italian spaghetti sauce from his landlord, while he was stationed in Italy on the island Sardania. The Italians of course, make there own crushed tomatoes and sauce from scratch. My brother told me how he learned how to make this authentic Italian sauce. As the story goes; One day while he was making his spaghetti, his landlord came downstairs because he could smell the sauce cooking. He took a bite, then “tossed’ my brothers’ sauce in the garbage telling him, “Ah Jerry, (in the Italian accent) You nevea mix a basil with orregano!” I teacha you how to make a spaghetti sauce!” My brother was shocked when he tossed out his sauce, but, I’ve had that wonderful garlicy tomato sauce several times since and will be using it as the base for this recipe. For time sake we will use canned tomatoes and sauces. This wonderful spaghetti is paired with a tangy rainbow slaw. The best sauce is one that has simmered for several hours before serving. I hope you enjoy.
Spaghetti Sauce Ingredients
1lb all natural ground Buffalo
28oz can Tomato Sauce or Crushed Tomatoes (sauce tends to be watery)
14.5oz can Italian Diced Tomatoes (someone’s rolling over in their grave at the basil and oregano)
6oz can Tomato Paste
1 pkg sliced Baby Bella Mushrooms
1 med onion chopped
1 whole bulb Garlic peeled
2 tbsp Olive Oil
1 tbsp Italian Seasonings
While onion and garlic are being sautéed, in a fry pan (I prefer a wok style pan) add the buffalo meat and cook on med heat. About half way through cooking add the mushrooms and continue cooking until meat is browned and mushrooms are heated through. Drain excess grease/juice and add meat and mushrooms to the pot with the onions and garlic. Open the sauce, diced Italian tomatoes and paste and add these to the pot. Add in the Italian seasonings, stir, lower heat and cover pot. Simmer on lowest temp that still causes a light bubbling of the sauce.
While the sauce is cooking prepare the coleslaw.
1 pkg Rainbow slaw mix (julienne broccoli, cauliflower, carrots and red cabbage)
1 sm onion copped
1/2 cup mayonnaise
1/4 tsp spicy brown mustard
1/8 tsp lemon juice
2 capful Braggs vinegar
1 pk stevia
In a med bowl add slaw mix and chopped onions. In a two cup measuring cup add the mayo, mustard, lemon juice, vinegar and stevia. Using a small wire whisk, blend all ingredients. Pour dressing over slaw mix and stir until all blended together. Cover and place in fridge.
An hour before wanting to eat, prepare the spaghetti squash.
Preheat oven to 375•
2lb spaghetti squash
Salt and pepper
Carefully cut the squash in half full length. Using a spoon, scrape out seeds. Rub a small amount of olive oil over each half. Sprinkle salt and pepper to season. Using a cookie sheet (with sides) place squash halves face down on sheet then add some water to fill bottom of cookie sheet. Carefully place in oven on center rack. Bake 30-45 min.
(Squash is done when skin is soft and squash pulls from inside easily). Using a fork, scrape the squash, it will pull away looking like skinny noodles.
There will be enough to make four servings. Dish up on plates, top with sauce (we like a goat cheese ricotta instead of Parmesan ) add rainbow slaw and enjoy.