Garden Vegetable Sauce; Bolognese - Cuisinart MSC-400C Cook Central Instruction Booklet

Garden
Vegetable Sauce
This versatile sauce freezes well, so you can
always have some on hand.
Settings: Brown/Sauté/Slow Cook
Makes about 8 cups (2L)
1 tablespoon (15ml) olive oil
1 medium onion, peeled and cut into
½-inch (1.25cm) pieces
2 medium carrots, peeled and cut into
½-inch (1.25cm) pieces
1 cup (250ml) ½-inch (1.25cm) cubed
eggplant (not peeled)
1 medium celery stalk, cut into ½-inch
(1.25cm) pieces
2 garlic cloves, peeled and smashed
1½ teaspoons (7ml) kosher salt, divided
1½ teaspoons (7ml) dried oregano
1½ teaspoons (7ml) dried basil
4 roasted red bell peppers, cut into
1-inch (2.5cm) pieces
½ cup (125ml) dry white wine
4 cans (15.5-ounces (445ml), each)
diced tomatoes, strained, reserving
1 cup (250ml) of the juice
1 tablespoon tomato paste
¼ teaspoon (1ml) freshly ground black
pepper
2 tablespoons (30ml) granulated sugar
1. Put the oil into the cooking pot of the
Multicooker, set to Brown/Sauté at 350°F
(180ºC). Once preheated, add the onion,
carrots, eggplant, celery, garlic and ½
teaspoon (2.5ml) of the salt. Sauté
ingredients until softened, about 8 to 10
minutes.
2. Add the oregano, basil, red peppers
and wine. Cook until the wine is reduced
by at least half. Add tomatoes with the 1
cup of reserved juice, tomato paste,
remaining salt, pepper and sugar. Bring to
a boil, cover and 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 ragout-
style sauce, you can serve as is over thick
cut noodles. If you want a smoother
sauce, transfer to a blender in batches,
and blend to desired consistency.

Bolognese

This Italian sauce is a classic. The longer it can
simmer in the Multicooker the better
the flavors will be.
Settings: Brown/Sauté/Slow Cook
Makes 6 cups (1.5L)
1 tablespoon (15ml) olive oil
1 tablespoon (15ml) unsalted butter
1 medium onion, peeled and finely
chopped
1 medium carrot, peeled and finely
chopped
1 medium celery stalk, finely chopped
4 garlic cloves peeled and finely
chopped
½ pound (225g) ground beef (96% lean)
½ pound (225g) ground veal
½ pound (225g) sweet Italian sausage,
casings removed (about 3 links)
1 teaspoon (5ml) kosher salt, divided
1 cup (250ml) whole milk
¾ cup (175ml) dry white wine
½ teaspoon (2ml) freshly ground black
pepper
1 can (28 ounces (796ml) whole peeled
tomatoes, roughly chopped,
with juice
1. Put the oil and butter into the cooking
pot of the Multicooker set to Brown/Sauté
at 400°F (200ºC). When the butter melts,
stir in the chopped vegetables including
garlic. Sauté vegetables until soft and
fragrant, about 5 to 6 minutes, stirring
occasionally. Stir in the ground meats,
including sausage, in two to three
batches, and ½ teaspoon (5ml) 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. Simmer until the milk is completely
evaporated. Add the wine and simmer
until liquid has completely evaporated.
Add the remaining salt, pepper and
tomatoes to the cooking pot. Stir
ingredients together well.
3. Cover and switch to Slow Cook on Low
for 6 hours.
4. Once unit switches to Keep Warm, use
sauce immediately or cool to store in the
refrigerator or freezer.
* Sauce will keep up to five days in the
refrigerator or three months in the freezer.
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