Cuisinart MSC-600 Instruction Booklet - Page 36

8

Garden Vegetable Sauce

This sauce can be served chunky, or you

can use a blender to make it smooth.

Settings:

Brown/Sauté

Slow Cook

Makes about 6 to 8 cups

1½

tablespoons olive oil

2

medium to large onions, peeled and

cut into ½-inch pieces

4

medium carrots, peeled and 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, smashed

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

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 soften, about 8 to 10

minutes.

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

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 rustic-style sauce,

you can serve as is. 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. It freezes beautifully, so it can

be enjoyed again.

Settings:

Brown/Sauté

Slow Cook

Makes 5 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, finely chopped

½

pound ground beef

½

pound ground veal

½

pound Italian sausage, casings

removed (about 3 links)

1

teaspoon sea or kosher salt, divided

1

cup whole milk

¾

cup dry white wine

½

teaspoon freshly ground black pepper

1

can (35 ounces) tomatoes, roughly

chopped (with juices)

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 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.

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

sauce 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.

Cuisinart MSC-600 Instruction Booklet - Page 36

Garden Vegetable Sauce, Bolognese

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