Dandelion Green Fettuccine with Wild Game Bolognese Sauce

Go green with this decadent dandelion fettuccine

Credit: Arsenal Pulp

Dandelion Green Fettuccini with Wild Game Bolognese Sauce

Here is a neat take on green pasta. Serve as a side with chicken and seafood or as a main topped with Wild Game Bolognese Sauce


  • 500 mL (2 cups) chopped raw dandelion greens
  • 2 eggs
  • 2.5 mL (1/2 tsp) salt
  • 375 mL (1 1/2 cups) all-purpose flour


  1. In a blender, process greens with eggs until smooth.
  2. Pour into a bowl. Add salt and flour while stirring with a spoon to blend. Dough should be firm; if it isn’t, add more flour.
  3. Turn onto floured surface and knead until smooth, about 5 minutes.
  4. Using a pasta machine, follow directions to make fettuccine.
  5. To make fettuccine without a pasta machine, roll out dough with rolling pin to 1/8-1/4 in (3-6 mm) thickness. Allow to dry for 1 hour.
  6. Cut into strips 1/4 in (6 mm) wide. Drop into boiling, salted water for 1-2 minutes.

This Wild Game Bolognese Sauce is a great-tasting, chunk sauce, bursting with fresh flavors. Serve it over spaghetti, rigatoni, or tagliatelle noodles and sprinkle with freshly grated Parmesan cheese


  • 45 mL (3 tbsp) extra-virgin olive oil
  • 250 g (1/2 lb) ground buffalo
  • 250 g (1/2 lb) ground venison (or ground beef)
  • 250 g (1/2 lb) ground wild boar (or ground pork)
  • 125 mL (1/2 cup) finely chopped onions
  • 15 mL (1 tbsp) minced garlic
  • 250 mL (1 cup) red wine
  • 796 mL (28-oz) can whole tomatoes, chopped, strainged, liquid reserved
  • 1 bay leaf
  • 15 mL (1 tbsp) chopped fresh oregano
  • 15 mL (1 tbsp) chopped fresh basil
  • sea salt, to taste
  • ground black papper, to taste


  1. In a heavy saucepan, heat olive oil on medium-high. Brown buffalo, venison, and wild boar meat.
  2. Add onions and cook for two minutes, until tender.
  3. Add garlic and cook until golden, about two minutes.
  4. Add red wine and wimmer until lightly reduced, about five minutes.
  5. Add both tomatoes and reserved liquid to onion mixture and bring to a boil.
  6. Reduce heat to low and add bay leaf, oregano, and basil. Let simmer, unovered, until sauce thickens, about 45 minutes.
  7. Adjust consistency, if desired, with about 60 mL (1/4 cup) cold water.
  8. Season to taste. Discard bay leaf before serving.

Makes 4-6.

About The Author

Chef Andrew George Jr. is a member of the Wet’suwet’en Nation in British Columbia. Recognized internationally as an indigenous culinary expert, Chef George develops Native menus for restaurants and hotels around the world. He is also a mentor for SuperChefs, a British Columbia initiative that educates youth about cooking, nutrition, and healthful eating at home. His personal focus is to continue aboriginal culinary traditions that are healthy and sustainable.

About the Book

Modern Native Feasts: Healthy, Innovative, Sustainable Cuisine is Chef George’s second cookbook. With an emphasis on sustainably sourced game, seasonal produce and legume, and locally grown herbs, this publication features over 100 recipes that blend traditional aboriginal cuisine with modern flavours and trends. Modern Native Feasts is available this November through Arensel Pulp Press.