Pronghorn Bolognese

Sometimes we need to fall back on a classic. This pronghorn antelope Bolognese has simple ingredients and an elevated taste.

Recipe courtesy of Chef Steve Dowdell, of Cardinale restaurant in Calgary. This recipe was initially published in City Palate; check out for more great recipes and food ideas!


  • ½ lb ground pronghorn antelope
  • 1 large carrot, chopped
  • 3 celery stalks, chopped
  • 1 yellow onion, chopped
  • 6 garlic cloves
  • 8 oz red wine
  • 1 tbsp kosher salt
  • 1 tbsp coarse ground black pepper
  • 8 oz tomato paste
  • 8 oz tomato sauce
  • 4 oz vegetable stock
  • 1- 1¼ lb fresh pasta
  • 6 fresh basil leaves, chopped
  • 1 wedge Piave Vecchio, grated


  1. Cook and then purée the carrot, celery, onion and garlic.
  2. Put the ground pronghorn antelope, puréed vegetables, red wine, salt, pepper and tomato paste in a large saucepan. Stir well and break up meat until smooth. Cook over med/low heat until the antelope is cooked through, and the sauce begins to thicken.
  3. Add the tomato sauce and vegetable stock and continue to cook until the liquid has reduced by half.
  4. Meanwhile, cook the fresh pasta in 4 qts (16 cups) of heavily salted water. Drain well.
  5. Add the cooked pasta to the sauce and toss. Add the basil. Dish into four bowls and finish with grated Piave.