LCBO Food & Drink Holiday 2017

getting saucy from page 85

etable stock. When mixture comes to a boil, adjust heat to maintain gentle simmer. Cook, stirring occasionally, until sauce is glossy and thick, about 45 minutes. Season with salt and pepper. Cool completely. 3 Divide between two 4-cup (1-L) containers. Cover and label with date. Refrigerate up to 5 days or freeze up to 6 months. Makes 7 cups (1.75 L)

WHAT TO SERVE Mommessin Cuvée St. Pierre Rouge LCBO 513

PULLED BEEF RAGU RIGATONI

$7.95

Tinto da Ânfora Red LCBO 227256

In a large pot, heat 3 cups (750 mL) Pulled Beef Ragu over medium-low heat. Bring a large pot of salted water to a boil. Cook 1 lb (500 g) dried Italian rigatoni according to instructions on package. Drain and add to sauce. Stir in 3 tbsp (45 mL) diced unsalted butter until melted. Sprinkle with 2 tbsp (30 mL) chopped parsley. Served with grated Parmesan and chili flakes. Serves 4 to 6 In a large heavy-duty pot, bring 5 cups (1.25 L) water to a boil. Slowly whisk in 1 cup (250 mL) coarse cornmeal. Season with salt. When it starts to thicken, reduce heat to low. Cook, stir- ring occasionally, until soft and creamy, 45 to 50 minutes. While polenta is cooking, heat 3 cups (750 mL) Pulled Beef Ragu in a medium saucepan over medium heat. When polenta is ready, stir in 2 tbsp (30 mL) unsalted butter and ½ cup (125 mL) freshly grated Parmesan. Taste for salt and divide among 4 warmed shal- low bowls. Divide ragu over polenta. Sprinkle with chopped parsley. Serves 4 PULLED BEEF RAGU POLENTA

MUSHROOM SUGO When selecting freshmushrooms for this sauce, look for a balance of flavour (cremini), texture (king oyster) and pretty shapes (hon shimeji). This recipe is adapted from Lidia’s Favorite Recipes by Lidia Mattichio Bastianich and

$12.00

MUSHROOM SUGO PAPPARDELLE

In a large pot, heat 3½ cups (875 mL) Mush- room Sugo over medium-low heat. Bring a large pot of salted water to a boil. Cook 1 lb (500 g) dried Italian pappardelle according to instructions on package. Drain and add to sauce. Stir in 3 tbsp (45 mL) diced unsalted butter and ¼ cup (60 mL) chopped parsley un- til butter melts. Served with grated Parmesan. Serves 4 to 6 In a large pot, heat 3½ cups (875 mL) Mush- room Sugo over medium-low heat. Bring a large pot of salted water to a boil. Cook one 907-g bag frozen perogies according to in- structions on package. Drain and add to sauce. Stir then sprinkle with 2 tbsp (30 mL) chopped chives or green onion. Serve with sour cream. Serves 4 to 6 MUSHROOM SUGO TOFU Cut two 2/3-lb (350-g) blocks firm tofu into 4 slices each. Pat dry with paper towel. Season generously with salt and pepper. Heat 2 tbsp (30 mL) vegetable oil in a large nonstick fry pan over medium-high heat. Add tofu. Cook until nicely browned, 3 to 4 minutes per side. Reduce heat to medium-low. Add ½ cup (125 mL) vegetable stock. When stock stops bubbling, stir in 3½ cups (875 mL) Mushroom Sugo. Cook, turning occasionally, 5 minutes. Top with trimmed enoki mushrooms. Serve with steamed brown rice. Serves 4 MUSHROOM SUGO PEROGIES

Tanya Bastianich Manuali (Knopf). ½ oz (15 g) dried porcini mushrooms 1 cup (250 mL) boiling water 2 tbsp (30 mL) olive oil 2 tbsp (30 mL) unsalted butter 1 large red onion, about 12 oz (375 g), finely chopped 3 cloves garlic, minced 1 tbsp (15 mL) chopped thyme 2½ lbs (1.25 kg) mixed fresh mushrooms, sliced ¼ inch (5 mm) thick Salt and freshly ground pepper to taste 3 tbsp (45 mL) tomato paste 1 cup (250 mL) dry Marsala wine 4 cups (1 L) unsalted vegetable stock, preferably homemade

1 Soak porcini in boiling water for 20 minutes. Remove porcini and squeeze dry. Place in sieve and rinse. Drain, dry, coarsely chop and set aside. Slowly pour soaking liquid into a bowl, leaving any sediment behind. Set aside. 2 In a large pot, heat oil and butter over me- dium heat. Add onion. Cook, stirring occasion- ally, until soft, about 10 minutes. Add garlic and thyme. Cook, stirring, 2 minutes. Add fresh mushrooms and soaked porcini. Cover and cook, stirring occasionally, until some moisture weeps, about 5 minutes. Remove lid, season with salt and pepper, and raise heat to medium-high. Cook, stirring, until moisture evaporates and mushrooms start sizzling, about 5 minutes. Add tomato paste. Cook, stir- ring constantly, for 2 minutes. Add Marsala. Cook, stirring often, until Marsala is syrupy, about 5 minutes. Add porcini broth and veg-

PULLED BEEF RAGU BUNS

In a medium saucepan, heat 3 cups (750 mL) Pulled Beef Ragu over medium heat. Toast cut sides of 4 hamburger buns under broiler, 1 to 2 minutes. Divide ragu among buns. Top each with approximately ½ cup (125 mL) tangy coleslaw. Smear bun tops with barbecue sauce, if desired. Serves 4

218  FOOD & DRI NK HOLIDAY 2017