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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

 

Cucina Rustica: Spaghetti Bolognaise


main dish, beef, italian

3 tablespoon vegetable oil
1 onion, chopped
2 garlic cloves, minced
1 carrot, finely diced
1 celery stalk, finely diced
1 lb ground beef
1 cup white wine
1/2 cup milk
1 1/4 teaspoon salt
3/4 teaspoon pepper
1 pinch nutmeg
28 oz canned tomatoes, chopped
2 tablespoon tomato paste
1 bay leaf
12 oz spaghetti
1 parmesan, freshly grated
1 fresh parsley, chopped

In large heavy saucepan, heat oil over medium-low heat; cook onion, garlic, carrot and celery, stirring, for about 5 minutes or until softened. Add beef; cook, stirring to break up, for about 10 minutes or just until no longer pink, being careful not to brown. Drain off fat. Pour in wine; increase heat to medium-high and cook, stirring occasionally, until wine has evaporated. Add milk, salt, pepper and nutmeg; cook, stirring, until milk has evaporated. Add tomatoes, tomato paste and bay leaf; bring to boil. Reduce heat to low and cook, stirring occasionally, for 2 hours or until thickened. Discard bay leaf. Meanwhile, in large pot of boiling salted water, cook spaghetti for 8-10 minutes or until tender but firm; drain well. In warmed serving bowl, toss spaghetti with half of the sauce. Top with remaining sauce. Sprinkle with Parmesan and parsley to taste. Nutritional info not provided in article. Source: Canadian Living magazine Oct 94 Presented in article by Daphna Rabinovitch: "Italian Country Cooking" Recipes developed by Canadian Living Test Kitchen also appears in Canadian Living's Best Pasta book. [-=PAM=-] PA_Meadows@msn.com