Bo]Ognese Sauce; Pesto Sauce - KitchenAid FVSP Instructions Manual

Boiognese Sauce
2 tablespoons (30 mL)
olive oil
2 carrots, peeled and
cut into 1"
(2.5 cm) pieces
2 stalks celery cut into
1" (2.5
cm) pieces
1 large onion, cut into
eigths
7/4 cup
(60 mL)
parsley sprigs
17/2 tbs (680 g) ground
beef
7/2 tb (225 g) ground
pork
3 cloves garlic
6 large ripe tomatoes,
cut into sixths
1 teaspoon (5 mL) basil
1 teaspoon (5 mL)
oregano
1 bay leaf
17/2 teaspoon (7 mL) salt
7/4 teaspoon (1 mL)
pepper
7/4 cup (60 mL) water
7/4 cup
(60 mL)
dry red wine
Heat oil in a 12" (30 cm) skillet over medium heat. Add
carrots, celery, onion, parsley, ground beef, ground pork,
and garlic. Saut_ 20 minutes. Remove mixture from heat
and cool 10 minutes.
Assemble Food Grinder using coarse grinding plate and
attach to mixer. Turn to Speed 4 and grind mixture into a
6 qt (5.7 L) pot.
Assemble Fruit/Vegetable Strainer and attach to mixer.
Turn to Speed 4 and strain tomatoes. Measure out
4 cups (945 mL) puree. Add tomato puree, basil,
oregano, bay leaf, salt, pepper, tomato paste, water,
and wine to meat mixture. Cover and simmer on
medium-low heat for 1 hour.
Yield: 2 qt (1.9 L).
Per serving: (_/2 cup [120 mL]) About 330 cal, 22 g
protein, 8 g carb, 23 g fat, 77 mg chol, 534 mg sodium.
Pesto Sauce
2 cups (475 mL) fresh
basil leaves
1 cup (235 mL)
parsley sprigs
8 cloves garlic
1 teaspoon (5 mL) salt
7/2 teaspoon (2 mL)
pepper
1 cup (235 mL)
Parmesan cheese
7/2 cup (120 mL) olive
oil
Assemble Food Grinder using fine grinding plate and
attach to mixer. Turn to Speed 4 and grind basil leaves,
parsley sprigs, and garlic into mixer bowl. Add salt,
pepper, and Parmesan cheese. Attach bowl and wire
whip. Turn to Speed 6 and whip 1 minute. Stop and
scrape bowl. Turn to Speed 8 and gradually add olive oil
in a thin, steady stream, whipping until absorbed. Use
about 2 tablespoons (30 mL) of Pesto Sauce per serving
of pasta.
Tip: If PestoSauce is not used at once, place it in a jar and
cover with a thin layer of olive oil to keep it from darkening.
Refrigerate for a week or freeze for longer storage.
Yield: 2 cups (475 mL).
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