Featured Recipe
Buffalo Bolognese
Prepared by LITV Executive Chef, Lisa Stalvey
Ingredients
1 lb. Ground buffalo
1 tsp white truffle oil
2 Tb. Olive oil
1 cup chopped celery
1 cup chopped onion
6 garlic cloves , sliced
1 Tb fresh tyme a
1 Tb. Fresh sage
1 tsp saffron threads
2 Tb. Regushi
1 jar Bertolli Olive Oil and Garlic Marinara
Shaved Parmesan
½ box Angel Hair Pasta
1 Tb. Sweet butter (Irish)
Cracked Black Pepper to taste
Black Truffle Salt to taste
Garlic Bread-
8 slices French Bread, ½ inch thick
2 Tb. White truffle oil
2 garlic cloves, thinly sliced
Black pepper and black truffle salt to taste
Garnish- shaved parmean
Directions
In the white truffle oil and olive oil celery, onion, thyme, sage, carrots, saffron, garlic and sauté for 3 minutes……add the buffalo, (Tatanka) and season with salt and pepper. Add the regushi and cook for a minute then the tomato sauce. Simmer for 10 minutes. Boil the angel hair pasta. Then add the butter for sweetness and cracked black pepper, black truffle salt and shaved parmesan. For the Garlic Bread, sauté sliced garlic in the white truffle oil, add the French loaf and brown. Season with the black pepper and black truffle salt. Add more oil if needed. Place the cooked pasta in a bowl right from the boiling water and then top the pasta with the sauce and garnish with more shaved parmesan.
Serves 4