And no, the play was not acted out in the kitchen, but at the charming Firehall Arts Centre in Chinatown. It is definitely a "must see" and you will enjoy it whether you have seen the movie version or not. Tickets at www.firehallartscentre.ca until April 30.
As for the dinner, the Bolognese sauce was made in the tradition of Northern Italian cooks where they include milk in their tomato sauce.
I am sure many readers, just like my dinner guest, are very skeptical about mixing milk and tomato sauce when trying to make Bolognese, but it worked exceptionally well. Here is the recipe for the adventurous ones.
- When brown, add (a) 3 cups sliced mushrooms (b) 2 chopped celery stalks (c) 2 minced garlic cloves (d) 1 onion (e) 1 Tbs dried herbs. Cook until mushrooms turn brown.
- Add 1.5 cup milk and bring to boil. Reduce heat and boil gently until most of the liquid is absorbed. This took close to 30 minutes.
- Add 1 large can of diced tomatoes and 1 small can of tomato paste, add salt and pepper, bring to boil, then reduce heat and simmer the sauce for about 15 minutes until thickened.
Enjoy!
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