LCBO Food and Drink Winter 2016

B o l o g n e s e S a u c e recipe on page 85

This chunky sauce is slowly oven-simmered so meat flavours, not tomato, predominate. Both veal and consommé contribute to the rich, glossy texture, and the sauce becomes even more delicious after being chilled for a day or two—plus it freezes well. P r e pa r at i o n T I M E  1 H O U R C o o k i n g T I M E  3 0 M I N U T E S B a k i n g T I M E  2 H O U R S R e s t i n g T I M E  P R E F E R A B LY 2 4 H O U R S

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