I thought this was tasty, but I honestly had to tweak it some to taste. It is essentially the basics for a quick weeknight spaghetti. I went to 4 stores and could not find buffalo. I opted for a grass fed beef, assuming it would be the closest. I used Jones Creek brand it may have been the freshest ground beef I have ever tasted. I did have to drain it some, though, not normally having to do that with just regular lean beef I usually use. I heated about a pinch of pepper flakes in approximately 2 tsp of oil and added a large chopped garlic clove, browned the meat, then added the rest. I used marinara sauce, my personal preference, and added a pinch of basil, garlic powder, a little salt, and some fresh parsley. For the wine I used cabernet sauvignon. I found that I could only utilize about half the noodles suggested. I would try that much and see how it works. I had additionally added 1/3 cup of water to the sauce too. Remember it will soak up more of the liquid as it cools also. I tasted it and felt like it needed something else besides ground beef and tomatoes. I ended up adding some drained, chopped, and well rinsed garlic marinated mushrooms. That addition worked perfect for me. Made as above, I got about 4 large servings. It was fine for 2 of us. ty
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I thought this was tasty, but I honestly had to tweak it some to taste. It is essentially the...