LCBO Food & Drink Holiday 2017

QUICK & EASY  GETTING SAUCY

RIGATONI recipe on page 218

tip To minimize freezer burn, press a piece of plastic wrap against the surface of the sauce.

BUNS recipe on page 218

PULLED BEEF RAGU recipe on page 219

The classic Italian pot roast brasa- to al Barolo turns into a magnifi- cent meat sauce with aromatic vegetables, sweet tomatoes and wintery herbs. Yielding a triple batch of sauce, it’ll ensure that pasta night will never be the same.

POLENTA recipe on page 218

T R Y I T W I T H

RIGATONI  Fat tubes of rigatoni are a nat- ural fit with the hearty ragu, while a few knobs of sweet butter act like conditioner to make this dish shine. It will be hard to go back to Bolognese.

BUNS  This Italian sauce gets an American vacation in these next-level Sloppy Joes. Served on toasted burger buns, the rich, tender meat is balanced by crunchy slaw and spicy barbe- cue sauce.

POLENTA  Sauce becomes stew when it’s served on a plush bed of creamy polenta. En- riched with butter and boosted with Parmesan, the savoury cornmeal porridge is an excellent alternative to mashed potatoes.

88  FOOD & DRI NK HOLIDAY 2017