This recipe was on the cover of the recent issue of Food & Wine Magazine. It looked good to me – I’ve been craving spaghetti and meatballs, so I thought this would be a good substitute. It’s in the “fast” section of the magazine – it says it takes 30 minutes to prepare, but it took me about an hour, thirty minutes of which was actual cooking time. I liked the end result, though – the mixture of ground beef and ground turkey was nice.
- Pappardelle with Red Wine & Meat Ragú (Food & Wine, February 2004, p. 98)
- Sourdough bread with Sauteed Garlic Butter (Fine Cooking #43, March 2001, p. 49)
Wine: David Bruce 1999 Ranchita Canyon Sangiovese (Paso Robles, California). A really nice everyday red. Well balanced and stands up well to meat pasta.