Antelope Bolognese

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 for more great recipes and food ideas!

2.5hTime 12 ServingsTime 712 CalsTime

  • 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: 2hTime

  1. Cook and then purée the carrot, celery, onion and garlic.
  2. 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.
  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.

Back to the Kitchen

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