Comments on: SPQR: Modern Italian Food and Wine

By: katieatthekitchendoor

katieatthekitchendoor — Fri, 04 Jan 2013 11:52:57 +0000

I’m so glad you got a chance to make it! I figured that this would be a recipe that was less accessible for most cooks – thanks for proving me wrong. Interesting that you liked the ragu better with bucatini, I’ll keep that in mind the next time we splurge on some venison.

By: JillT

JillT — Fri, 04 Jan 2013 06:13:45 +0000

I stumbled upon some chocolate infused linguine while visiting Seattle’s Pike Place Market this past summer and have been looking for a savory recipe, so I was happy to see this recipe My brother-in-law just so happen to come into some wild ground venison and shared some with us so it was meant to be. ( I also live in San Francisco and enjoy the food at SPQR). I must say that while we enjoyed the venison ragu, we preferred it much better with bucatini (as leftovers) rather than the chocolate linguine. Thanks for sharing this recipe.

By: katieatthekitchendoor

katieatthekitchendoor — Sun, 09 Dec 2012 16:39:29 +0000

I agree that it’s a bit fancy. The sauce itself isn’t too bad though, and would still be delicious on regular linguine. Jealous of your venison! Although I’m not sure I’d have the stomach for hunting – I’d like to try, sometime, just to see.

By: TheGirlandTheGoats

TheGirlandTheGoats — Fri, 07 Dec 2012 12:48:41 +0000

Shot my first deer this fall! Although not my favorite activity, having all this venison at my disposal is pretty nice. This recipe errs a bit on the fancy side compared to what I usually make (cocoa pasta?) but maybe for a date night The Boy and I could whip it together.

By: Andrea C.

Andrea C. — Fri, 07 Dec 2012 06:01:10 +0000

Wow! Delicious looking. Your photography is also incredibly tasteful. Brings out the food!

By: Jessamine in PDX

Jessamine in PDX — Fri, 07 Dec 2012 04:48:38 +0000

Looks fabulous! I ate there about a year ago and was blown away with how phenomenal the food was.