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Wild Game Bolognese

Our wild game Bolognese recipe is easy, quick and beyond delicious. It's a healthier homemade pasta sauce recipe made using pantry and fridge staples. Ingredients like tomatoes, spinach and cream cheese + herbs. Ready in 30 minutes or less, it makes the perfect dinner the whole family will love. Add the flavors and heat as you like! This recipe is a great base for you to adapt to your flavors.

Course Main Course
Cuisine Italian
Keyword Wild Game, Elk, Healthy
Cook Time 30 minutes
Total Time 30 minutes
Servings 4


  • 1 lb wild game sausage of choice We used a mild pronghorn sausage. Non sweet breakfast blend.
  • 1 box Whole Wheat Linguini Pasta or Spaghetti Squash
  • 1 15 oz can of low sodium diced tomatoes, drained. OR 15 oz of diced cherry tomatoes sautéed in tbsp. of olive oil, a sprinkle of sea salt, until the blister and/or tender (my preferred, but my gardens currently frozen. Boo!)
  • 1 8oz package of cream cheese or if you are watching your fat macros, you can use laughing cow cheese.
  • 2 Cups Spinach
  • 1/2 Tbsp Minced Garlic
  • 1 tsp Basil or to taste if you prefer more
  • 1/4 tsp Red Chili Pepper Flakes or to taste if you prefer more heat. We apply more to the adults when dished up for more HEAT.
  • 1 tsp Black Pepper
  • Juice of 1 Lemon


  1. Cook your pasta according to the directions on the pasta package.

  2. In a large pan, brown your wild game sausage. I like to get ours to where it is slightly crispy on the outside/caramelized (not grey), I believe this allows all the flavors to come through.

  3. Once your meat is cooked add in the rest of the ingredients, on low allow to simmer and cover for the spinach to wilt, for about 3-5 minutes. Stir occasionally to incorporate the cream cheese and sauce. -- Feel free to make it a vodka sauce and cook down here if you like. Adds another level of flavor.

  4. Once the sauce is combined and warmed through. Add your favorite pasta, spaghetti squash or vegetables and fold together.

  5. Serve - Top with fresh parmesan, basil and more red chili flakes for additional heat.