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Thursday, N ovem ber 5, 2015 - The IFP - H alton H ills - w w w .theifp.ca Page 23 Ontario Energy Board Commission de l'énergie de l'Ontario ONTARIO ENERGY BOARD NOTICE HAVE YOUR SAY AT OUR COMMUNITY MEETING November 9, 2015, 7 p.m. - 9 p.m. Halton Hills Hydro Inc. has applied to change its electricity distribution rates. This application will set rates for the next 5 years starting May 1, 2016. The Ontario Energy Board (OEB) is hosting a meeting in your community so that you can: • Learn more about Halton Hills Hydro's costs and rate application • Find out how the OEB will review the application • Provide your comments about the application to the OEB If you would like to make a 5 minute presentation at this event, please pre-register at BoardSec@ontarioenergyboard.ca, or call 416-440-7605, by November 6, 2015. Pre-registration is not required to attend. WHERE: Acton Town Hall Centre 19 Willow Street North, Acton, ON L7J 1Z7 Formal presentations begin at 7:30 p.m. Refreshments will be served. View the full application at OntarioEnergyBoard.ca/Consumers. Scroll down to the Applications section. Application number: EB-2015-0074 greenhousesdg Local growers of fine quality perennials, annuals and herbs for 50 years! 8890 Eighth Line, Georgetown Phone: 905-877-9842 www.dggreenhouses.com 8890 Eighth Line, Georgetown Phone: 905-877-9842 www.dggreenhouses.com C C T I L EE RAM I 416-989-7809 905-877-1936Dave LoDuca • Ceramic & Porcelain Tile Installation • Bathroom Renovations • Kitchen Backsplashes • Heated Floors Favourite Contractor 4 years in a row! COMMENT A four-week adventure begins leading to the most delicious lasagna ever PART 1 We're going to take you on a four-week ad- venture. At the end of the four weeks you are going to eat the most delicious lasagna you've ever had! This week we've shown you the recipe for Bolognese sauce, next week will be the béchamel, then the fresh pasta, then last, but not least, the lasagna it- self. Yes, you do have to make four recipes to end up with one pan of lasagna, but, boy-o-boy is it worth it! Kind of like the dif- ference between homemade pizza with all homemade top- pings and frozen pizza out of a box. No comparison at all. They actually should have different names. The good news is you don't have to make everything on the same day. For the Bolog- nese, make it a few days in advance, then just warm it back up slightly before making into lasagna (it will be easier to work with if it is a bit loose). There's no real trick to the Bolognese, it just has to simmer long and slow in order to keep reducing. The meat is intended to be cooked over fairly low heat so that it cooks low and slow and stays soft, rather than searing over high heat. The meat will more easily be able to absorb all the other flavours if you do it this way. This is a great recipe to make when you are in the kitchen doing something else, because it only requires your attention occasionally. On another note: Happy Birthday this week to my partner in writing and mom-- it's Gerry's birthday! Have fun and keep cooking! Bolognese Meat Sauce INGREDIENTS: • 2 tbsp butter • 1 tbsp olive oil • 1 onion, diced • 2 carrots, diced • 2 celery stalks, diced • 130 g pancetta bacon, diced fine • 250 g lean ground beef • 250 g lean ground pork • half cup white wine • 1-28 oz can crushed tomatoes • 2-3 cups beef stock • half cup 35% cream • salt and pepper to taste METHOD: 1. Heat butter and oil in a large skillet until sizzling. 2. Add vegetables. Allow veg- etables to soften. Add garlic. 3. Add pancetta and cook for approximately 10 minutes. 4. Add ground meats, lower the heat and cook gently for 10 minutes, stirring frequently and breaking up lumps of meat that may form. 5. Add wine. Continue sim- mering for five minutes or until slightly reduced. 6. Once there is little liquid left, add the tomatoes and one cup beef stock, bring to a boil. Stir well and reduce again. 7. Half cover the pan and leave to simmer for 90 minutes stirring occasionally. 8. Stir in more stock as it be- comes absorbed. 9. Add the cream, stir well and simmer without lid for 30 min- utes. 10. Salt and pepper to taste. By Lori Gysel & Gerry Kentner whatscooking@theifp.ca What's Cookin'