Minestrone Soup; Beef Bolognese - Wolfgang Puck BPCRM040 Use & Care Manual

HSN_7QPressCookr11_HSN_7QPressCookr11 7/6/11 12:39 PM Page 35

Minestrone Soup

6 - 8 Servings
INGREDIENTS
3 tablespoons olive oil
1 large onion, chopped
4 slices pancetta (or bacon), chopped
2 stalks celery, thinly sliced
1/2 cup baby carrots
2 small potatoes, cubed
1 can (28 ounces) diced tomatoes in juice
4 cups liquid (white wine, stock, or water)
1/2 cup dried great northern beans, washed
3 sprigs fresh thyme
salt and pepper
1/4 cup chopped fresh spinach
1 medium zucchini, halved and sliced
1/2 cup small pasta shells
METHOD
1 Set timer for 36 minutes. After 3 minutes, add oil to cooking pot.
When oil is hot, add onion and pancetta. Cook, uncovered, until
brown.
2 Add all remaining ingredients, except for spinach, squash and pasta.
3 Secure pressure cooker lid and set timer for 30 minutes.
4 When cooking cycle is complete and all pressure is released,
open lid.
5 Add spinach, zucchini and pasta.
6 Lock lid in place. Select Vegetable function, and set timer for 3
minutes.
7 When cooking cycle is complete and all pressure is released, open
lid. Taste for seasoning before serving.
PRESENTATION
This low-calorie and low-fat soup is wonderful hot or cold. Try
dropping a teaspoon of fresh pesto and some olive oil in each bowl
of soup right before serving.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
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Beef Bolognese

6 Servings
INGREDIENTS
2 tablespoons extra virgin olive oil
1 pound lean ground beef
Kosher salt and fresh ground black pepper, to taste
2 shallots, minced
2 cloves garlic, minced
1 medium onion, peeled and chopped
1 medium carrot, peeled and chopped
1 stalk celery, trimmed and chopped
1 cup red wine
5 pounds roma tomatoes, cored, blanched, peeled, seeded and chopped
1/4 cup tomato paste
1 tablespoon sugar
1 spice sachet (1 spring of each: rosemary, basil, oregano, and parsley; 1
bay leaf and 1/2 teaspoon of whole black peppercorns, wrapped
together in cheesecloth, tied together in a bundle)
2 cups chicken stock
1 pinch red pepper flakes
METHOD
1 Add olive oil to cooking pot. When oil is hot, add ground beef
and brown, uncovered, while crumbling with spoon. Season with salt
and pepper.
2 Add shallots, garlic, onion, carrot and celery. Sauté until tender.
3 Add red wine, tomatoes, tomato paste, sugar, spice sachet, stock
and red pepper flakes. Taste again for salt and pepper.
4 Lock lid in place and set timer for 15 minutes.
5 When cooking cycle is complete and all pressure is released,
open lid.
6 Taste for additional seasoning, and remove the sachet.
Use as desired.
Recipe courtesy Wolfgang Puck
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