• 1 large jar Rao's Marinara Sauce
  • 1 lb ground buffalo meat
  • 1 lb whole wheat elbows
  • 1/2 red onions chopped
  • 3-4 carrots peeled & chopped
  • 3-4 celery stalks chopped
  • EVOO
  • Sea salt & pepper
  • Crushed red peper
  • 1 cup fresh basil julienne (cut into ribbons)

It’s going to be a rainy day here in CT, so this will make the perfect comfort food for dinner.

I have to say, I’m all about fresh ingredients and making your meals from scratch, but marinara sauce isn’t something I’ve really tackled.  I know it comes from my younger days when I was just beginning to cook on my own.   I’m not Italian, but long ago I married into a very Italian family.   My ex mother-in-law is an amazing cook.  Why even bother to compete with that?  That’s what I thought then, now I wish that I was smart enough to learn from her.  Let’s hope the girls gather the family recipes to keep their tradition going.

Now that my story is out there, I use jarred marinara sauce!  The horror!  Ok, not just any sauce, Rao’s of Rao’s Restaurant in NY.  As you can see from the photos, you still get chunks of tomatoes, looks pretty fresh to me.  If you’re not going au natural, this is amazing.  Flavorful, light and the perfect base for almost anything.  Here, we can find it in Whole Foods and even Stop & Shop.  I stock up when it’s on sale because it’s $10 a jar, but oh so worth it.

Traditional bolognese takes hours to cook to get all the flavors to meld, yes in a perfect culinary world, but not mine.  Here, this recipe takes about 40 minutes to have an incredibly flavorful dinner on the table ready to go.


Heat large skillet.  Add ground buffalo meat and a pinch of crushed red pepper, cook stirring occasionally until browned.  Once meat is cooked, remove with a slotted spoon to a bowl and set aside.  While meat cooks, dice vegetables and julienne basil

Add chopped veggies to hot skillet.  Add a touch of olive oil if needed.  cook until soft, about 15 minutes.  Meanwhile cook pasta according to directions.  If pasta is finished cooking before your vegetables, drain and toss with a light coating of olive oil to prevent sticking and set aside.

When veggies are ready, return meat to skillet along with marinara sauce, heat thoroughly, 3-5 minutes

Once sauce is warm, combine all ingredients (don’t forget the basil)  in a large bowl and serve.  We topped our pasta with a touch of a 3 blend cheese