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Source: Food and Wine Quick from Scratch

Perciatelli with Meat Sauce and Fontina
Remember the meat sauce that Mom used to cook all day long? This version tastes as good, but can be made in only fifteen minutes. Perciatelli and bucatini are interchangeable; spaghetti would be fine here, too.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 22 minutes
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1 tablespoon cooking oil
1 onion, chopped
1 pound ground beef
1/2 cup dry red wine
1 1/2 cups canned crushed tomatoes in thick puree, one 16-ounce can
1 teaspoon dried oregano
2 1/4 teaspoons salt
3/4 teaspoon fresh ground black pepper
1/2 pound perciatelli
1/2 teaspoon red wine vinegar
2 ounces Fontina cheese, grated
1/3 cup Grated Parmesan cheese, plus more for serving
1/4 cup fresh parsley, chopped




In a large stainless-steel frying pan, heat the oil over moderate heat. Add the onion and cook until starting to soften, about 3 minutes. Add the ground beef and cook until the meat is no longer pink, about 2 minutes. Stir in the wine and simmer until reduced to 1/4 cup, about 2 minutes. Add the tomatoes, oregano, and the salt and pepper. Reduce the heat, cover, and simmer for 15 minutes.

In a large pot of boiling, salted water, cook the perciatelli until just done, about 15 minutes. Drain and toss with the meat sauce, vinegar, Fontina, Parmesan, and parsley. Serve with additional Parmesan.


Wine Recommendation: The meatiness of this dish and the acidity of the tomatoes make a Sangiovese-grape-based wine ideal. Look for a Chianti Classico or a Rosso de Montalcino from the Tuscan region of Italy.


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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.
View the full recipe

 








 
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