Originally, this dish known as BUCATINI ALL'AMATRICIANA, because it was named for the tiny town of Amatrice located about 100 miles east of Lazio from Abruzzo, near Rome. But we are calling this dish ALL'AMERICANA because we slightly changed the traditional ingredients, and added some local flair.

Serves 4
1/4 pound american bacon(we used the organic kind)
half pound ground buffalo
3 garlic cloves
1 red onion, halved and sliced ½-inch thick
1 ½ teaspoons hot red pepper flakes
Kosher salt and freshly ground black pepper, to taste
1 ½ cups basic tomato ragu(we used a jar brand)
1 pound bucatini dried pasta
1 bunch of flat-leaf parsley, leaves only
Pecorino Romano, for grating

1. Bring 6 quarts of water to a boil and add 2 tablespoons of salt.
2. Place the bacon slices in a 12- to 14-inch sauté pan in a single layer and cook over medium-low heat until most of the fat has been rendered from the meat, turning occasionally. Remove the meat to a plate lined with paper towels and discard half the fat, leaving enough to coat the garlic, onion and red pepper flakes. Brown the buffalo in the same pan until done. Return the bacon to the pan with the vegetables, and cook over medium-high heat for 5 minutes, or until the onions, garlic and bacon are light golden brown. Season with salt and pepper, add the sauce, reduce the heat, and simmer for 10 minutes.
3. Cook the bucatini in the boiling water according to the package directions, until al dente. Drain the pasta and add it to the simmering sauce. Add the parsley leaves, increase the heat to high and toss to coat. Divide the pasta among four warmed pasta bowls. Top with freshly grated Pecorino cheese and serve immediately.

2007 Kirkland Signature Grandmère Amador County Old Vine Zinfandel
Since the bucatini have been made "all' Americana", I picked the American wine for excellence to pair with the dish: red Zinfandel. I would not do it for the Italian style pasta, but the addition of bison meat asks for a bigger wine.
Kirkland is Costco's private label, and I have purchased this wine because I'm tasting it along with other variety for a post on b8wine.  
Tasting notes:
Dark ruby color. Deep nose of blackberry, black cherry, spices and mocha. Full bodied with round tannins and silky texture. Meaty and jammy. It has layers of ripe dark fruit and mocha with some pepper on the top. Well balanced acidity and a lingering finish with aftertaste of coffee beans. This wine is big and ripe (the fruit tastes almost sweet) and has 15.5% ALC without being hot. The price in Georgia is
$12.99, and overall it's a good value.