Add the coconut oil to a large pan ( 5-6 qt) over medium heat. Once melted add the buffalo and sauté until almost fully cooked, breaking up the meat with a spatula. Once almost fully cooked and crumbled, transfer the buffalo to a bowl, leaving the juices in the pan. Add the carrots, celery and onion to the pan and cook, stirring often until they are starting to soften about 5-7 minutes. Add in the garlic, salt, pepper and half of the chile flakes, stir for another minute. Add in the chopped tomatoes in their juice, tomato puree and chicken broth, stir well and bring to a simmer. Add the ground buffalo back in and lower the heat. Cook covered about 20 minutes. While the ragu is simmering make the pasta according to package directions. Once cooked drain and set aside.

Remove the lid from the ragu and taste. Season with more salt and pepper if needed and add the remaining red chile flakes, red wine and fish sauce and simmer another 5 minutes. Add in the drained pasta and mix well. Serve hot with a tablespoon or so of parsley, some parmesan and more red chile flakes for even more spice. You can also keep the pasta and sauce separate and just spoon the ragu over the pasta in bowls.