Maranara Buffalo di Molinaro®

Chitty grew up cooking this one from birth!

His special twist is the bison which really adds an Italian-American

twist for this country diego's super spaghetti!

Of course as always he starts with fresh organic garlic, and, not to mention, one of his favorite parts of this specialty—huge chunks of MUSHROOMS!

Don't forget some home grown herbs grown in his "Legalize it Dude!" Hydroponic Protest Garden™. It' a Jungle in there!

To prepare the meat he uses fresh bison london broil, by the pound! No doubt browned in olive oil, with plenty of chopped garlic and onions!

BISON, A CLOSER LOOK:

Bison is way healthier than beef. It also supplies carnivores on the North American continent specific nutrients vital to American life, vs. beef brought over from stinky Europe. Cows evolved on Eurasia and cant hook up the nutrients like the bison that evolved here!

Meanwhile organic tomato puree and paste from Italy are mixed in with mushroom halves and put in the slow cooker. Thats how the get so chunky, even though they shrink!

SLOW COOKERS, JUST CHILL:

Chitty's family started using slow cookers when they moved down south. You see, when the sugar is added to a regular pot, the sauce needs stirred every 15 minutes, even on low heat. Otherwise it burns on the bottom of the pot and tastes like ashtray. This way Chitty can chill, Chitty likes that he can let it cook over 24 hours.

Oh, and how could Chitty forget the roasted garlic! When garlic is oven roasted in olive oil at 35o° for a half hour it mellows and becomes a Chitastic™ treat to any garlic lover. It still bubbles in the ramekin as it comes out. YUM! After a 24 hour slow cook, the garlic liquifies (like Paulies jail garlic did in the pan in Goodfellas) the result is a sweet garlic extravaganza the likes of which ye have yet to—until NOW!