From Chef Steve Dowdell, Cardinale
- 1 large carrot, chopped
- 3 celery stalks, chopped
- 1 yellow onion, chopped
- 6 garlic cloves
- 1/2 lb. ground antelope
- 8 oz. red wine
- 1 T. kosher salt
- 1 T. coarse ground black pepper
- 8 oz. tomato paste
- 8 oz. tomato sauce
- 4 oz. vegetable stock
- 1-1/4 lbs. fresh pasta
- 6 fresh basil leaves chopped
- wedge of Piave Vecchio (for grating)
Cook and then purée the carrot, celery, onion and garlic. In a large saucepan, put the ground antelope, puréed vegetables, red wine, salt and pepper and tomato paste. Stir well and break up meat untill smooth. Cook over med/low heat until the antelope is cooked through and the sauce begins to thicken.
Add 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 pasta bowls and finish with the grated Piave.