Serve this rich meat sauce on spaghetti or other long pasta. The sauce tastes even better if you make it a day ahead and refrigerate it overnight because the flavour has time to ripen.
Two layers of pasta with a red tomato sausage sauce and a white béchamel sauce make a visually interesting baked pasta that's easier than lasagna and perfect for relaxed entertaining.
This recipe comes from our contributing editor, Andrew Chase, who developed it for his vegetarian friends. But it's so delicious that his nonvegetarian friends love it too.
This classic is usually made with ground pork, often with the addition of potatoes for thickening. Mushrooms are unconventional, but tourtiere fans will be happy with the extra flavour.
Down-to-earth and delicious, this comforting Italian dish braises away to tenderness while you sit back and enjoy the company of guests. Serve with polenta.
We're using Canadian Fontina but you could use another semisoft Canadian cheese such as Swiss or, for a more concentrated mushroom flavour and robust cheese flavour, Mushroom Oka cheese.
To get that rich, dark sauce, it's best to brown the meat before braising. The process takes a little time, but it layers in the flavour. Adding cocoa powder enriches the dish, too.
Layer after scrumptious layer of rich meat sauce, tender pasta and creamy cheese make this lasagna the best you'll ever have. The family-friendly classic is just as good when you make it ahead, so it's a Monday night lifesaver.
Poached seafood served in a pretty glass starts any meal with style.
Pick up the October 2006 issue of Canadian Living magazine and celebrate Thanksgiving with our "Dining Inn Style" menu for eight featuring this tantalizing main event.
