Hamilton Beach 59999 Use & Care - Page 16

840128900 ENv03.qxd 8/3/04 2:24 PM Page 16 Hand Blender Attachment Recipes Zucchini Ribbons With Meat Sauce PRO/FATS AND VEGGIES - LEVEL ONE Serves 4 My daughter-in-law, Caroline, comes from an Italian family. Every generation has cooked some form of this delicious meat sauce. Now it's even better served over Zucchini Ribbons! This sauce recipe yields about 2 quarts, so you'll have plenty left over to freeze and thaw for future use. 1-2 tablespoons olive oil 1 medium onion, chopped 10 cloves garlic, minced 1 pound ground beef 13⁄4 teaspoons salt 11⁄4 teaspoons freshly ground black pepper 1 teaspoon paprika 1 (14-ounce) can peeled whole tomatoes with juice 1 (28-ounce) can tomato sauce 1 (28-ounce) can tomato puree 1 tablespoon dried basil 1 bay leaf, cracked 1⁄4 teaspoon cayenne pepper 3 tablespoons fresh parsley, chopped 1⁄4 teaspoon dried oregano 1⁄2 cup red wine 1 recipe Zucchini Ribbons (pg. 24) Freshly grated Parmesan cheese for garnish Pour oil into a large pot over medium heat. Add onions and sauté until translucent, 7-10 minutes. Add garlic and sauté for a minute or two longer. Add ground beef and cook until browned. Season with 1⁄4 teaspoon salt, 1⁄4 teaspoon pepper, and paprika. Coarsely chop whole tomatoes. Add tomato sauce, tomato puree, and chopped tomatoes with juice to the pot. Add remaining salt and pepper, basil, bay leaf, cayenne, parsley, oregano, and red wine. Stir well. Bring to a low boil, lower heat and simmer for 1-21⁄2 hours. The sauce will taste fine after 1 hour but tastes better the longer it simmers. Serve over warm Zucchini Ribbons and garnish with Parmesan cheese. 16