Pasta Bolognese My Way

Before I get my gears oiled for some fall cuisine I wanted to satisfy a craving I've been having the last few days. Here is the recipe for my twisted non traditional version.

Ingredients
2 tablespoons good quality extra virgin olive oil
1 pound ground buffalo
5 cloves fresh garlic minced
1 tbsp quality dried oregano
1/4 teaspoon Huy Fong Brand sriracha sauce
1 1/4 cups good quality dry chianti wine
1 (28-ounce) can crushed tomatoes- Some swear by San Marzano tomatoes but a good crushed tomato made with romas or plums works just as well. When tomatoes are in peak season grab some campari if you can for the sauce. These little guys have an amazing flavor.
2 tablespoons tomato paste no salt added
Kosher salt and freshly ground black pepper
3/4 pound dried pasta, I used small shells
1/4 tsp fresh grated nutmeg
1/4 cup chopped fresh Thai basil leaves, lightly packed
1/4 cup heavy cream
1/2 cup freshly grated Asiago cheese, plus extra for serving


1. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the ground buffalo and brown. Stir in the garlic, oregano, and sriracha. Cook for 1 minute. Pour 1 cup wine into the skillet and mix well. Add the tomatoes, tomato paste, 2 tsp salt, and 1 1/2 teaspoons pepper. Bring to a boil and then lower heat and simmer for 10 minutes stirring occasionally.

2. As your sauce is simmering bring a pot of water to bowl, add a couple pinches of salt, and then the pasta of your choice.

3 As the pasta cooks add the nutmeg, basil, cream, and the leftover 1/4 cup chianti to the sauce. Simmer for 8 to 10 minutes, stirring occasionally

until thickened. Salt to taste at this point. Add a little at a time until you reach your desired level bur remember do not over salt! Add the sauce to the pasta and 1/2 cup Asiago cheese, toss well. Serve hot with rosemary butter toasted bread.