Pronghorn Antelope Bolognese Sauce

I bet you’re wondering why I labeled this blog post this way.  Well, it’s because I’m attempting to be as accurate as possible when labeling this recipe.  Instead of a traditional ground pork, and ground beef combo for this Bolognese sauce, a little “Nevada” has been added to it.  That’s right, pronghorn antelope sausage, killed, dressed, and processed into sausage by my father’s own two hands (and a Kitchen Aide).

My father is also the genius behind this unique Bolognese sauce.  My mom and dad took a trip last fall to Italy.  During their stay, they ate the most delicious Bolognese sauce in Positano, Italy on the Amalfi Coast and my mom wanted to try to replicate it when they returned home.  So she and I researched different sauce recipes and finally settled on a recipe we thought “sounded” close to what she had eaten while in Italy.  We made the sauce, and it was good… but it wasn’t great.  We scribbled our notes to what we’d change the next go round.

Fast forward six months and multiple attempts at this sauce, my dad was the one who took this sauce to the next level.  The minor tweaks he made resulted in a fantastic difference.  And I will share those tips with you momentarily.  But first, let me loop back around to the Pronghorn Antelope.  My dad and I were cooking this sauce together and he educated me that antelope in Nevada aren’t really antelope.  In Nevada, we have Pronghorn Antelope. Hunh.. who’d a thunk it.  Now you’re educated too.  You’re welcome.

I think this meat sauce would work with nearly any combination of meats.  If you have access to elk sausage, ground venison, or antelope sausage I encourage testing it out.

Ingredients:
1 carrot chopped (really,really chopped)
1 onion chopped
1 celery chopped
2 tbsp butter
3 tbsp olive oil
1 tsp crushed red pepper
½ lb ground beef
½ lb pronghorn antelope sausage
1 cup white wine
3 basil leaves torn

Tomato Sauce:
4 tbsp olive oil
1 medium onion chopped
4 garlic cloves chopped
1 28 oz can peeled plum tomatoes
1 tsp crushed red pepper.

Directions:  Chop carrot, celery and onion really fine, almost like a relish consistency (this helps make the sauce smoother & is essential to this recipe’s success).  In a pot, add the olive oil and butter.  Cook carrot, onion, celery and crushed red pepper for about 5-6 minutes.  Add the meat, and break up until incorporated with carrot, onion and celery.  Bolognese!Bolognese2

After meat browns, add white wine (and I stress white; I’ve tried red, but this recipe turns out better with white.)  Cook uncovered while wine reduces.

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Meanwhile, in another bowl, add olive oil, chopped medium onion, 4 garlic cloves, and can of peeled plum tomatoes into a bowl. Using immersion blender, combine ingredients. If you don’t have an immersion blender a food processor or blender will also work.Bolognese5

Once wine has reduced, add this tomato sauce mixture to the meat and veggies.  Cover and cook for 1 hours.  Serve with your choice of pasta.Bolognese7Bolognese9

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Enjoy and have a wonderful day!

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