Friday, June 4, 2010
BBQ Buffalo Pasta
About a year ago, I heard about combining spaghetti and bbq’d meat. My initial reaction was, well, picture me wrinkling my nose and shrugging one shoulder as if to say "eh". Even so, I’ve never stopped thinking about it. Yesterday, as I stood at my kitchen counter praying for divine menu guidance as to what to do with the ground buffalo before me, the thought of making a quick bbq came to mind. The only problem was that a) I didn’t have any buns, and b) I only had a mere 1.25 lbs of meat. That’s when I thought of at long last giving the bbq pasta plan a green light.
I used ground buffalo, but use whatever ground meat you’ve got (preferably grass fed). There is minimal shrinkage with buffalo (and I mean zip, zilcho shrinkage), so plan accordingly if you use ground beef. This fed five people.
1.25 lbs ground buffalo
Salt, Pepper, Seasoned salt
1 teaspoon dried minced onion (can substitute fresh minced onions)
1 teaspoon worchestershire sauce
2 Tablespoons brown sugar
Scant ¼ cup smoked paprika (the smokey flavor is essential here)
Generous ½ cup ketchup
Heaping tablespoon prepared yellow mustard
3 cups of your favorite spaghetti sauce (homemade if you’ve got it)
1 lb spiral pasta (I used gluten free. Use whatever you like best!)
Shredded cheddar cheese
Cook the pasta according to package directions. Meanwhile, season the ground buffalo with salt, pepper, seasoned salt, and dried onion. Brown in a nonstick dutch oven, breaking it up into small bits with a spoon as it cooks. There was no fat in the bottom to drain at all. If you use beef, drain the meat after browning and return to the pan. Sprinkle with the brown sugar and stir around to start carmelizing the meat, maybe 1-2 minutes at the most. Stir in the ketchup, mustard, and worchestershire sauce. Stir in the smoked paprika. Now add the spaghetti sauce. Bring to a boil, reduce heat, and let simmer until it thickens up a bit ... about 10 minutes. Note that this is a really thick sauce. Taste and adjust seasoning if necessary.
Add the drained pasta to the meat mixture and stir to combine. Serve. Garnish each serving with a small handful of shredded cheddar cheese. Enjoy!