LCBO Food & Drink Holiday 2023

ONE-DISH WONDERS

Spaghetti & Meatball Casserole Turning the dynamic duo of spaghetti and meatballs into a casserole takes the dish to another level. A roof of creamy ricotta and mozzarella makes it lasagna-esque, but without any of the fiddly layering. You can make the tomato sauce in advance, just make sure it’s hot before mixing everything together. 3 cloves garlic, finely chopped 2 tbsp (30 mL) tomato paste 2 cans (796 mL each) whole Italian plum tomatoes 1 jar (680 mL) tomato passata 1 tsp (5 mL) dried oregano 1/2 tsp (2 mL) salt 1/4 tsp (1 mL) dried chili flakes, or more to taste (optional) TOMATO SAUCE 2 tbsp (30 mL) olive oil 1 onion, finely chopped CASSEROLE 1/2 cup (125 mL) panko breadcrumbs 1/4 cup (60 mL) whole milk 1 onion, grated 2 cloves garlic, finely chopped 1/2 cup (125 mL) finely grated Parmesan 1 large egg 1/4 cup (60 mL) finely chopped parsley 1/4 tsp (1 mL) salt Freshly ground black pepper 1 lb (455 g) lean ground beef 1 lb (455 g) dried spaghetti 1 pkg (475 g) ricotta cheese 2 cups (500 mL) coarsely grated mozzarella Flaky sea salt to taste Basil or parsley leaves to garnish 1. For the tomato sauce, heat olive oil in a large pot over medium-high heat. Add onions and cook, stirring often, until tender and starting to brown, 4 to 5 minutes. Add garlic, cook until fragrant, 1 minute. Add tomato paste, cook 1 minute. Stir in whole tomatoes, tomato passata,

DINNER

Sprinkle mozzarella evenly overtop. Sprinkle with flaky salt. Bake until sauce is bubbling and cheese has melted, about 20 min utes. Turn on broiler and broil, watching closely, until cheese is golden brown, about 2 minutes. Remove from oven, sprinkle with basil or parsley and serve. WHAT TO SERVE Ricasoli Rocca Guicciarda Riserva Chianti Classico VINTAGES ESSENTIALS 943613, $26.95 Chianti is prized for its fresh acidity, which will balance such a decadent dish. The wine’s subtle cedar tones will enhance the earthy character delivered by the tomatoes. Serves 6 to 8

and pepper. Mix well to combine. Add ground beef and mix until well combined. Form mixture into 2-inch (5-cm) balls. Place on prepared baking sheet. Broil on middle shelf until golden brown, flipping halfway through, about 10 minutes total. Turn off broiler. 5. Bring a large pot of salted water to a boil. Cook spaghetti, according to package directions, to slightly under al dente. Drain and pour spaghetti into tomato sauce. Mix well to combine. Pour spaghetti and tomato sauce into a deep 9 x 13-inch (23 x 33-cm) casserole dish. Nestle meatballs on top of pasta. Dollop top of casserole with ricotta cheese. 4. Set oven to 350°F (177°C).

oregano, salt and chili flakes, if using. Using a potato masher, roughly mash whole tomatoes to break them up. Bring sauce up to a boil, then reduce heat to maintain a very gentle simmer. Cook, stirring occasionally, until sauce is thick and delicious, 35 to 40 minutes. (Mash tomatoes again halfway through to break them up into bite size pieces. For a smoother sauce, blend with an immersion blender.) Remove from heat. 2. For the casserole, preheat oven to broil. Line a broil-proof baking sheet with foil and brush with vegetable oil. 3. In a large bowl, combine panko and milk. Mix well. Add onion, garlic, Parmesan, egg, parsley, salt

188 FOOD & DRINK HOLIDAY 2023