Bedienungsanleitung Cuisinart MSC-800 Series (Seite 8 von 32) (Englisch)

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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

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

Multicooker and set to

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

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Cuisinart MSC-800 Series Seite 8

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