Posted on 10/12/2018
Sometimes we need to fall back on a classic. This 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 www.citypalete.ca for more great recipes and food ideas!
- ½ lb ground 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
Prep: 30m | Cook: 2h
- Cook and then purée the carrot, celery, onion and garlic.
- Put the ground 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.
- Add the tomato sauce and vegetable stock and continue to cook until the liquid has reduced by half.
- Meanwhile, cook the fresh pasta in 4 qts (16 cups) of heavily salted water. Drain well.
- Add the cooked pasta to the sauce and toss. Add the basil. Dish into four bowls and finish with grated Piave.