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Source: Food and Wine Quick from Scratch

Pasta Bolognese
Don't spend hours cooking Bolognese sauce. This tastes just as good when cooked for less than half-an-hour.
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Serves: 4
Prep Time: 15 minutes
Cook Time: 33 minutes
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2 tablespoons butter
1/4 pound sliced bacon, cut crosswise into 1/4-inch strips
1 onion, chopped
1/2 pound ground beef, or a mixture of pork, veal and beef (meat-loaf mix)
1 cup canned low sodium chicken broth
1/2 cup dry white wine
2 tablespoons tomato paste
1/2 teaspoon dried oregano
3/4 teaspoons salt
1/4 teaspoon fresh ground black pepper
1/2 cup heavy cream
3/4 pound spaghetti
2 tablespoons fresh parsley, chopped




In a large frying pan, heat the butter and bacon over moderately low heat. Cook until the bacon renders some of its fat, about 3 minutes. Add the onion and cook, stirring occasionally, until starting to soften, about 3 minutes longer. Stir in the ground beef and cook until the meat is no longer pink, about 2 minutes. Add the broth, wine, tomato paste, oregano, salt, and pepper. Simmer, stirring occasionally, until the sauce thickens, about 25 minutes. Stir in the cream and remove from the heat.

In a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Drain and toss with the sauce and the parsley.


Wine Recommendation: Chianti pairs well with this classic sauce. A zinfandel from California would be an American alternative.


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Crisp Lime Brook Trout
Source: Food and Wine Quick from Scratch
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The oil must be really hot when the fish hits the pan for the skin to turn crisp and golden. Shake the pan back and forth on the burner occasionally to keep the trout from sticking to the bottom and tearing the skin.
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Sautéed Brook Trout with Brown Butter and Pecans
Source: Food and Wine Quick from Scratch
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Brown butter is a sublimely simple sauce. Emphasize the butter’s nutty flavor with pecans, throw in a little sage and parsley, and you have an ideal topping for trout.
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