Lean, mean, cheap, and easy, this might be our new favorite family pasta. It’s got virtue all around: earth friendly, heart friendly buffalo meat (6 bucks for four patties frozen at trader joe’s); Barilla Pasta Plus spaghetti, with more protein, more complex carbs, and no refined-starch crash; deep flavor beyond compare and leftovers to spare. 7 year old Vi loved it, despite her vegetarian leanings. Desi loved it, despite his aversion to tomatoes. We had leftovers, which we ate for lunch the next day.
2 tablespoons olive oil
2 cloves garlic chopped
1 small onion, finely chopped
1 bay leaf
1 pound ground buffalo meat
1 can crushed san marzano tomatoes
1 pound Barilla Pasta Plus spaghetti
2 sprigs rosemary
salt and pepper
Boil a ton of water and salt it. Cook the pasta and drain. Meanwhile, in a large skillet, heat olive oil over medium high heat and brown the buffalo meat, salt and pepper, breaking it all up into small pieces. Remove meat and set aside. Add garlic and onion to pan and cook until soft, translucent, and a bit caramelized. Add canned tomatoes, bay leaf, rosemary, and meat, and simmer until reduced to a nice consistency. Salt and pepper to taste. Remove bay leaf and rosemary sprigs. Add cooked pasta to pan, heat through and serve!