Bedienungsanleitung Cuisinart MSC-400 (Seite 8 von 32) (Englisch)

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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 tablespoon olive oil

1 tablespoon 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 ground beef (96% lean)

½ pound ground veal

½ pound sweet Italian sausage,

casings removed (about 3 links)

1 teaspoon kosher salt, divided

1 cup whole milk

¾ cup dry white wine

½ teaspoon freshly ground black

pepper

1 can (28 ounces) 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. 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 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.

Nutritional information per serving (½ cup):

Calories 144 (42% from fat) • carb. 6g • pro. 12g

• fat 7g • sat. fat 3g • chol. 38mg • sod. 487mg

• calc. 53mg • fiber 1g

Soups & Stews

Rustic Tomato Soup

Sautéing the vegetables gives this soup

a rich, sweet flavor.

Settings: Brown/Sauté

Slow Cook

Makes about 8 cups

1 tablespoon olive oil

2 garlic cloves, peeled and smashed

1 medium onion, peeled and chopped

1 medium carrot, peeled and sliced

1 celery stalk, chopped

1 teaspoon kosher salt, divided

¾ teaspoon freshly ground black

pepper, divided

2 pounds plum tomatoes, chopped

2 teaspoons dried basil

1 teaspoon marjoram

6 sun-dried tomatoes

¼ teaspoon baking soda

4 cups vegetable stock

1. Put the olive oil into the cooking pot of

the Multicooker set to Brown/Sauté at

350°F. Once preheated, add garlic,

onion, carrot, celery and a pinch each

of the salt and pepper. Sauté until soft

and golden, about 8 to 10 minutes,

stirring occasionally.

2. Add remaining ingredients and stir to

combine. Cover and switch to Slow

Cook on Low for 4 hours.

3. Once unit switches to Keep Warm,

blend to finish the soup. Add soup to a

blender in batches, blending until

smooth. Taste and adjust seasoning as

desired.

Nutritional information per serving (1 cup):

Calories 86 (22% from fat) • carb.16g • pro. 3g

• fat 2g • sat. fat 0g • chol. 0mg • sod. 432mg

• calc. 63mg • fiber 4g

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