2 pounds ground buffalo

1 onion chopped
1 tablespoon olive oil
Half a bell pepper chopped
2 cloves garlic, minced

1 can (15 oz.) tomato sauce
¼ cup honey
2 tablespoons olive oil
2 teaspoons finely chopped herbs or 1 teaspoon dried
(rosemary, sage, thyme or Herbes de Provence, just whatever you got)

Salt and pepper
6 sandwich rolls

Garnish with romaine lettuce, sliced olives, avocadoes, shredded cheddar cheese
or just eat as is with the rolls.

1. In a medium size stockpot, brown meat (use medium low heat, not a high heat because the buffalo will dry out, not having as much fat as beef does) and drain it (or not, depending on how lean the buff is).

2. Add the onions, 1 tablespoon olive oil, bell pepper and garlic. Stir occasionally until onion begins to brown, about 4 minutes.

3. Add tomato sauce, honey, 2 tablespons olive oil and herbs; stir until hot, about 5 minutes. Add salt and pepper to taste. Serve over warm sandwich rolls.

note: we like to eat the concoction the following day, as it does sop up the tomato sauce and all that good stuff and makes for a better buffajoe.