Garden Vegetable Sauce; Bolognese - Cuisinart MSC-800 Series Instruction Booklet

Garden Vegetable Sauce

This sauce can be served chunky, or you can
use an immersion blender to make it smooth.
Settings: Brown/Sauté
Slow Cook
Makes about 6 cups
1½ tablespoons extra virgin olive oil
2 medium-to-large onions, peeled and
cut into ½-inch pieces
4 medium carrots, cut into ½-inch
pieces
2 cups ½-inch cubed eggplant (not
peeled)
2 medium celery stalks, cut into
½-inch pieces
4 garlic cloves
1½ teaspoons sea or kosher salt,
divided
1½ teaspoons dried oregano
1½ teaspoons dried basil
4 roasted red bell peppers, cut into
1-inch pieces
½ cup dry white wine
3 tablespoons tomato paste
4 cans diced tomatoes, strained,
reserving 1 cup of the juices
¼ teaspoon freshly ground black
pepper
3 tablespoons granulated sugar
1. Put the oil into the cooking pot of the
Cuisinart Multicooker; set to Brown/
®
Sauté at 350°F. Once the oil is hot, add the
onions, carrots, eggplant, celery, garlic and
½ teaspoon of the salt. Sauté ingredients
together so that they gently cook and turn
slightly golden.
2. Add the oregano, basil, red peppers and
wine to the sautéed ingredients. Cook until
the wine has reduced by at least half. Add
the tomato paste, tomatoes with the 1 cup
of reserved juices, remaining salt, pepper
and sugar. Bring mixture to a boil and then
switch to Slow Cook on Low for 3 hours.
3. Once the 3 hours expire, the unit will
automatically switch to Keep Warm. If you
want to serve as a more rustic-style sauce,
you can serve as is. If you want a smoother
sauce, blend in the cooking pot by using an
immersion blender.
Nutritional information per serving (¼ cup):
Calories 55 (6% from fat) • carb. 11g • pro. 2g
• fat 0g • sat. fat 0g • chol. 0mg • sod. 433mg
• calc. 32mg • fiber 2g

Bolognese

This Italian sauce is a classic. The longer it
can simmer in the multicooker the better the
flavors will be. It freezes beautifully, so it can
be enjoyed again.
Settings: Brown/Sauté
Slow Cook
Makes 12 cups
1 tablespoon olive oil
1 tablespoon unsalted butter
2 medium onions, finely chopped
2 medium carrots, finely chopped
2 medium celery stalks, finely
chopped
4 garlic cloves, finely chopped
¾ pound ground beef
¾ pound ground veal
¾ pound Italian sausage, casings
removed
1½ teaspoons kosher salt, divided
1 cup whole milk
1 cup dry white wine
½ teaspoon freshly ground black pepper
2 cans (35-ounce) tomatoes, roughly
chopped
1. Put the oil and butter into the cooking pot
of the Cuisinart
Brown/Sauté at 400°F. When the butter
melts, stir in the chopped vegetables. Sauté
vegetables until soft and fragrant, about 5
to 6 minutes, stirring occasionally. Stir in the
ground meats and 1 teaspoon of salt. Cook
until completely browned, breaking up meat
with a wooden spoon as it cooks.
2. Once the meat is brown, stir in the milk.
Allow the mixture to simmer until the milk
is completely evaporated. Add the wine
and also simmer until liquid has completely
evaporated. Add the remaining salt, pepper
and chopped tomatoes to the cooking pot.
Stir ingredients together well.
3. Switch to Slow Cook on Low for 6 hours.
4. Once unit switches to Keep Warm, use
immediately or cool to place in storage
containers for refrigerator or freezer.
* Sauce will keep up to five days in refrigerator
or three months in the freezer.
Nutritional information per serving (¼ cup):
Calories 58 (36% from fat) • carb. 3g • pro. 5g
• fat 2g • sat. fat 1g • chol. 16mg • sod. 220mg
• calc. 20mg • fiber 1g
8
Multicooker and set to
®