Note: Instead of making meat loaf, shape
mixture into balls of 2 tablespoons (each 40g),
arrange them in single layer in baking dish and
bake at 375°F (190°C) for about 25 minutes.
Makes about 1 dozen meatballs.
BOLOGNESE SAUCE FOR PASTA
Fresh vegetables and meat simmer slowly to
create this classic sauce for pasta. Your
Cuisinart
®
DLC-5 does all the “hard” work.
1 small carrot, peeled, cut to fit feed tube
1 small rib celery, cut to fit feed tube
4 ounces fresh mushrooms, cleaned
1 small onion, peeled, cut in 1-inch pieces
1 clove garlic, peeled
1 can (28 – 32 ounces) plum tomatoes,
drained, juices reserved
1/2 pound lean, trimmed beef chuck,
cut in 1-inch pieces, chilled
1/2 pound lean, trimmed veal,
cut in 1-inch pieces, chilled
1 tablespoon unsalted butter
1 tablespoon extra virgin olive oil
kosher salt and freshly ground pepper
1 cup whole milk
1/8 teaspoon freshly grated nutmeg
1 cup dry white wine such as vermouth
1/4 cup tomato paste
Insert the medium slicing disc and use medium
pressure to slice the carrot, celery and
mushrooms. Remove slicing disc and insert
metal blade, leave vegetables in work bowl.
Add onion and garlic; process to chop finely,
10 – 15 seconds. Remove and reserve.
Add the tomatoes to the work bowl, process
to coarsely chop, 10 – 15 pulses. Stir into the
reserved juices and reserve.
Add the beef cubes to the work bowl. Pulse to
chop, 10 – 15 times. Meat should have the
texture of a “coarse chili grind”. Remove and
reserve. Repeat with the veal cubes.
Heat the butter and olive oil in a large
saucepan. Add the vegetables and cook over
medium heat until tender, about 3 minutes.
Add the meat and cook, stirring to break up,
and cook until meat is no longer pink, about
5 minutes. Season with 1/2 teaspoon salt
and 1/4 teaspoon pepper. Add the milk and
nutmeg, and cook, stirring occasionally until
most of the milk has evaporated, about 10 min-
utes. Add the wine and cook until most of the
liquid has evaporated, about 10 minutes. Stir in
the reserved chopped tomatoes and their
juices. Simmer the sauce over very low heat,
uncovered, for about 1 to 1-1/4 hours. Sauce
will be thickened. Taste and season as needed
with salt and pepper. Serve hot, mixed with
freshly cooked pasta (tip: reserve 1 cup of the
hot pasta cooking water to stir into the sauced
pasta if too thick). Sauce may be made ahead.
Refrigerate until ready to use; remove any
hardened fat that has risen to the top. Store in
refrigerator for up to 2 days, or freeze for up to
1 month.
Makes enough sauce for 12 ounces of pasta,
4 servings.
CHILI
Heated cumin seeds are the “secret” ingredient
in this chili. Heating the cumin seeds intensifies
flavor. This is a technique often used in the
highly spiced East Indian cuisine.
2 medium garlic cloves, peeled
1 medium onion, peeled and quartered
3/4 pound lean round or sirloin steak, cut
into 1-inch (2.5cm) cubes
2 tablespoons chili powder
2 tablespoons paprika
3/4 teaspoon salt
1-1/2 teaspoons whole cumin seed
3/4 cup (170ml) water or canned
crushed tomatoes
1/8 teaspoon crushed red pepper
Insert metal blade. Add garlic and onion to
work bowl and process together until finely
chopped, stopping to scrape bowl as
necessary. Remove to large saucepot. Add
beef and pulse-chop until coarsely chopped,
about 8 pulses.
Add meat to pot and cook over medium/high
heat, stirring often, until meat is brown,
about 5 minutes.
Reduce heat to low and stir in chili powder,
paprika and salt. Cook uncovered for at least
30 minutes, stirring occasionally.
In a small skillet, brown cumin over medium
heat, shaking pan, until it begins to smoke,
about 1 minute. Add cumin, water or tomatoes
and red pepper to chili. Cook uncovered
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