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January Vegetable Lasagna

Tuesday, January 08, 2019

Ground buffalo (technically bison) has replaced most ground beef in the Biosyntrx test kitchen because it’s richer in flavor than beef, turkey, or chicken, and it's a lower calorie, lower-fat healthier choice for meat eaters.

A major benefit is that most bison is raised in large pastures, not in feedlots or on factory farms, and it's an excellent source of heart healthy protein and Omega-3 essential fats, as well as B vitamins, iron and zinc.

Today’s umami, stick-to-your-ribs Puttanesca meat sauce recipe is a cold winter day staff favorite since it's quick and easy. We suggest most everyone will appreciate the amazing depth of flavor, including those who think they don't like anchovies.

Ingredients for about two quarts of sauce

3 tablespoons olive oil

1 tin of anchovy fillets including the oil

4 or 5 cloves garlic, thinly sliced

1 teaspoon red chili flakes or more to taste

1 onion, finely chopped

1 pound ground buffalo

2 28 ounce cans of good quality, imported San Marzano whole tomatoes

1 slight cup Kalamata olives, or to taste

1/2 cup capers, or to taste

1 bay leaf

1 tablespoon basil, and or other Italian seasonings

salt and pepper to taste (taste carefully since the anchovies, olives and capers provide most of the salt needed to enhance flavor

chopped Italian parsley for garnish.


Heat the olive oil in a large sauce pan over medium heat.

Add anchovies and stir as they melt into the oil, add chopped garlic, onions and red chilies and stir 5 more minutes to soften.

Add ground buffalo to the ingredients in the large sauce pan, stir and finely crumble until brown.

Add San Marzano whole tomatoes that you have hand squeezed through your fingers so that there are small pieces of very fresh tasting tomatoes in the liquid.

Simmer for about 15 minutes, add olives and capers and simer 5 minutes more. Fold into cooked spaghetti and serve in shallow bowls. Sprinkle with finely grated Pecorino Romano or Parmesan, should you choose.

This healthy sauce is a Mason jar frozen staple in our freezer. As with most of our recipes, we recommend including other spices should you choose. This meat sauce can also be make without olives and capers.  

Ellen Troyer, with David Amess and the Biosyntrx staff

Our staff frequently cooks extra spaghetti or noodles for the refrigerator. They keep beautifully for a number of days if very lightly drizzled with good quality olive oil after draining the cooking water. We store them in a reusable Mason jar too, since we are committed to dramatically cutting back on plastic use.