In June of 2017 my family took a long road trip from Dallas, Texas along Route 66. We took an unplanned turn to visit Lake Tahoe, then another to stay at the Biltmore Hotel in Phoenix, Arizona. Along the way we stopped in San Carlos for a break from the road.
We wanted to do something special for dinner… Michelin Star special.
We ended up at this Italian place that was full, but they told us they could set up a table outside for us. The weather was surprisingly perfect, and I had already been thoroughly sprayed from head to toe with Off! so we said, “Why not?!”
I’m so glad we did! I am not exaggerating when I say that was the best meal of my life. (So much so that I’m afraid I can never go back because it could never be as perfect again.)
The food was delicious, our waiter was fantastic – he didn’t hover, but he didn’t neglect us (even though we were the only patrons outside), he was funny and personable. The desserts were delectable. The owner and chef even came out and chatted with us as we closed out the night. It was truly the perfect storm of elements to make an unforgettable meal.
We started our meal with a charcuteri board and Umberto Fiore Moscato d’Asti.
Then, I went out of my comfort zone (I mean, they had spaghetti bolognese) and ordered Wild Boar Tagliatelle on the recommendation of our new friend and waiter.
We ordered Tiramisu (one of my all-time favorite desserts) to split.
Well, now that your mouth is undoubtedly watering let me tell you a secret: I have managed to get pretty dang close to recreating my Wild Boar Tagliatelle from that night. It will never be the same, but this is mighty tasty!
Below is my recipe recreation; I have also included some notes in parenthesis for substitutions.
Michelin Star Inspired
WILD BOAR TAGLIATELLE
1 large onion diced
3 ribs celery diced
1/2 cup diced carrot
3 cloves minced garlic (or more if you’re like me and love garlic)
1 large can of crushed tomatoes
2 cups beef broth
2 cups red wine
1tsp dried basil
1/2 tsp black pepper
1 small wild boar roast (or beef chuck roast or lean ground beef)
1pkg tagliatelle pasta (homemade pasta, penne or gnocchi)
Parmesan to garnish
Sauté onion, celery and carrot until softened.
Add the crushed tomatoes.
Add beef broth and bring to a boil.
Add wine and boil for 5 minutes.
Place meat in deep pan and cover with sauce, then cover.
Bake at 275° for 3 hours.
Pour sauce into stock pot.
Use an immersion blender to purée. (Or pour small amounts into a standing blender to purée.)
When sauce is puréed, add pasta.
Cook until pasta is done. (You may have to add water if it gets too thick and there is no moisture for the pasta to absorb.)
Meanwhile shred the meat and add to the pot.
(If using gnocchi, cook sauce until thickened before adding.)
Cook an additional 7 minutes.
Serve with grated parmesan, tossed salad and crunchy garlic bread.
If you want to make it with the wild boar and you haven’t shot one yourself, or can’t find it at a local store, you can get one here from D’artagnan. (This is not an affiliate link.)
I normally make homemade tagliatelle for this dish, but I ran out of time the other day, so I used penne and it was delicious. I have tried it with gnocchi too, also yummy. I know with different pasta or gnocchi it is not technically “Wild Board TAGLIATELLE” but it is still dang delicious.