Cuisinart MG-100 User Manual - Page 11
Bolognese, Meatballs
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5. Serve burgers topped with Mango-Avocado Salsa and a lime wedge. May also be served on a soft bun like brioche or potato. 5. Bring mixture to a slight boil and then reduce to a simmer for about 3 hours, until meat is tender and flavors come together well. Nutritional analysis per serving (1 burger with ½ cup of salsa): Calories 316 (45% from fat) Carb. 12g · Pro. 32g · Fat 16g · Sat. fat 3g· Chol. 125mg · Sod. 1026mg · Calc. 36mg · Fiber 5g Bolognese This Italian sauce is a classic; the longer it simmers, the better the flavors will be. It freezes beautifully so it can be enjoyed again. Makes 10 cups 1 pound beef chuck roast, cut into 1-inch cubes 1 pound pork shoulder, cut into 1-inch cubes ¾ pound veal roast, cut into 1-inch cubes 1 tablespoon olive oil 2 medium onions, finely chopped 2 medium carrots, finely chopped 2 medium celery stalks, finely chopped 4 garlic cloves, finely chopped 1½ teaspoons kosher salt, divided 1 cup white wine ½ teaspoon freshly ground pepper 2 cans (28 ounces each) tomatoes, roughly chopped 1. Assemble the meat grinder fitted with the coarse plate. Turn meat grinder to ON and grind the chuck, pork and veal together into a mixing bowl. 2. Put a small stockpot on the stove over medium heat and add the oil. Once the oil is hot, add the chopped vegetables and sauté until soft and fragrant, about 8 to 10 minutes. Stir in the ground meat and 1 teaspoon of salt. Cook until completely browned, breaking up meat with a wooden spoon as it cooks. 3. Once the meat is brown, add the wine and allow the mixture to simmer until all the liquid is evaporated completely. 4. Once all liquid has evaporated, add the remaining salt, pepper and chopped tomatoes to the pot and stir ingredients together well. This sauce will keep well in the refrigerator for up to 5 days and in the freezer for 3 months. Nutritional information per ½-cup serving: Calories 156 (37% from fat) · Carb. 6g · Pro. 15g Fat 6g · Sat. fat 2g · Chol. 55mg · Sod. 468mg Calc. 20mg · Fiber 1g Meatballs These homemade meatballs are so simple to prepare. The best part is knowing exactly what goes into them. Makes 18 meatballs 1½ pounds beef chuck, cut into 1-inch pieces ½ pound pork shoulder, trimmed of any excess fat, cut into 1-inch pieces 2 garlic cloves, peeled ½ cup parsley leaves ½ onion, about 6 ounces, cut into 1-inch pieces ½ cup Italian breadcrumbs 2 teaspoons kosher salt 2 large eggs, lightly beaten 1. Preheat oven to 425ºF. Line two baking sheets with aluminum foil. Set aside. 2. Assemble the meat grinder fitted with the coarse plate. Turn meat grinder to ON and grind the beef and pork together with the garlic, parsley and onion into a mixing bowl. Add the breadcrumbs, salt and the eggs. Gently mix together well. 3. Using a ¼-cup measuring cup, form meat mixture into balls. Bake on prepared baking sheets until golden brown on all sides, about 25 to 30 minutes. 4. Serve, or add to tomato sauce. Nutritional analysis per serving (1 meatball): Calories 119 (46% from fat) · Carb. 3g · Pro. 13g Fat 6g · Sat. fat 2g · Chol. 60mg · Sod. 128mg Calc. 17mg · Fiber 0g 11