Bolognese Sauce with Buffalo Mozzarella Ravioli on Weekend Diner
Bolognese Sauce with Buffalo Mozzarella Ravioli by Chef Jeff Bland
1 Pound Lean Ground Buffalo, Ground Beef, or Ground Turkey.
¼ Cup Olive Oil
1 Small Onion, Diced
2 Garlic Cloves, Crushed
2 Large Farmers Market Tomatoes, core removed and chopped
1 Carrot, peeled and shredded
½ Cup Heavy Whipping Cream
2 Basil Leaves, chopped
Salt and Pepper to taste
Fresh Grated Parmesan Cheese
Brown the protein in a medium pot; remove and drain.
In the same pot, add the olive oil, diced onions, crushed garlic, and carrots; sauté until tender, about 5 minutes.
Remove from the pot and add to the buffalo.
Add chopped tomatoes to the same pot and cook until tender.
Puree the tomatoes with a stick blender until smooth.
Add back in the browned buffalo, onions, garlic, and carrots.
Finally add the cream and simmer until sauce begins to thicken.
Taste and season as needed.
Serve over top of your favorite pasta, garnish with chopped basil and parmesan cheese.
Low-Carb Alternative: Sauté fresh zucchini in olive oil, seasoned lightly with salt and pepper and use this in place of pasta.