1Setup & Prepare
About This Recipe
Classic Italian slow-simmered meat sauce using ground nilgai—rich, complex, deeply satisfying.
Cultural Context
(135 words) Ragù bolognese, the slow-simmered meat sauce from Bologna, represents Italian cooking at its most patient and rewarding. Traditional bolognese requires hours of gentle simmering to develop deep, complex flavor. While classically made with beef, pork, and veal, nilgai creates exceptional bolognese. The lean meat provides clean flavor while long simmering with wine, milk, and tomatoes creates rich, velvety sauce. This preparation has gained popularity among chefs exploring game meat in classic preparations. Nilgai bolognese demonstrates exotic game's versatility—an Indian antelope in Italian tradition cooked in Texas. The dish proves quality protein transcends origin, adapting beautifully to any culinary tradition. Tossed with fresh pappardelle and topped with Parmigiano-Reggiano, nilgai bolognese delivers restaurant-quality results that honor Italian tradition while celebrating wild game.
2Ingredients
Shopping List
3Cooking Instructions
- Heat olive oil in large, heavy pot over medium heat. Add pancetta and cook until fat renders, about 5 minutes.
- Add onion, carrot, and celery (soffritto). Cook for 10 minutes until vegetables are very soft and lightly golden.
- Add garlic and cook 1 minute.
- Increase heat to high. Add ground nilgai, breaking it up with wooden spoon. Cook until browned, about 8 minutes.
- Add wine and simmer until mostly evaporated, about 5 minutes.
- Add crushed tomatoes, tomato paste, milk, stock, bay leaves, thyme, and nutmeg. Season with salt and pepper.
- Bring to simmer, then reduce heat to bare simmer. Cook uncovered for 2½-3 hours, stirring occasionally, until sauce is thick and rich. If sauce becomes too thick, add water.
- Remove bay leaves and thyme sprigs. Taste and adjust seasoning.
- Cook pasta in heavily salted boiling water until al dente. Reserve 1 cup pasta water.
- Toss hot pasta with bolognese, adding pasta water to achieve silky consistency. Serve topped with Parmigiano-Reggiano and fresh basil.
4Chef's Notes & Pairings
Chef's Notes
- The long, slow simmer is non-negotiable for proper bolognese.
- Milk adds sweetness and helps tenderize meat—don't omit.
- Soffritto (diced onion, carrot, celery) provides essential flavor base.
- Nutmeg is traditional touch—use sparingly.
- Sauce should be thick enough to coat pasta but not dry.
Wine Pairing
Sangiovese or Barbera – Italian reds complement this classic preparation perfectly.
Nutrition Facts
(per serving) Calories: 565 | Protein: 42g | Fat: 20g | Carbohydrates: 52g | Iron: 6.4mg
