1 tbsp. olive oil
1 medium yellow onion
1 large green pepper
1 tbsp. butter
1 container fresh white mushrooms, sliced
1 lb. ground buffalo meat or sirloin
1 can diced or stewed tomatoes (Hunts)
1 (6 oz.) can tomato paste
1 tsp. sugar
1 tsp. garlic salt
1 tsp. parsley
dash of oregano
dash of Ms. Dash no salt table blend
dash of Tony Chachere's Creole seasoning
fresh garlic, as desired

Add olive oil to a deep skillet and turn the heat on medium to medium high heat. Dice onion and green pepper and add to the skillet and sauté. Add butter and sliced mushrooms and continue to sauté.

Add meat and cook with the vegetables until it is no longer pink. Drain can of diced tomatoes and add to the skillet. Empty tomato paste into a bowl and refill the can with water and mix. Add another half to full can of water depending on how thick you want your spaghetti sauce to be. Add sauce to the skillet and mix everything together.

Add seasonings. Taste a bit of the sauce and customize the seasonings to your liking. Some like their sauce sweeter or more savory and the beauty is making it your own.

Now cover the skillet, turn the heat to low and let simmer for 30 to 45 minutes, stirring occasionally. Serve over the pasta of your choice.

Serves 4 to 6 people.

Submitted by: Amber Soules