Bolognese
This Italian sauce is a classic. The longer it
can simmer in the multicooker the better
the flavours will be. It freezes beautifully,
so it can be enjoyed again.
Settings: Brown/Sauté
Slow Cook
Makes 12 cups (3 L)
1 tablespoon (15 ml) olive oil
1 tablespoon (15 ml) 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 (375 g) ground beef
¾ pound (375 g) ground veal
¾ pound (375 g) Italian sausage,
casings removed
1½ teaspoons (7 ml) kosher salt,
divided
1 cup (250 ml) whole milk
1 cup (250 ml) dry white wine
½
teaspoon (2 ml) freshly ground
black pepper
2 cans (35-ounce [1 L]) 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 (200°C).
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 (5 ml) 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 [60ml]):
Calories 58 (36% from fat) • carb. 3g • pro. 5g
• fat 2g • sat. fat 1g • chol. 16mg • sod. 220mg
• calc. 20mg • fiber 1g
Soups & Stews
Rustic Tomato Soup
Sautéing the vegetables gives
the soup a rich, sweet flavour.
Settings: Brown/Sauté
Slow Cook
Makes about 8 cups (2 L)
3 tablespoons (45 ml) olive oil, divided
3½ pounds (1.6 Kg) tomatoes, halved and
seeded, divided
3 garlic cloves, smashed
1 medium to large onion,
roughly chopped
2 medium carrots, roughly chopped
2 celery stalks, roughly chopped
2 pinches sea or kosher salt
pinch freshly ground black pepper
2 teaspoons (10 ml) dried basil
1 teaspoon (5 ml) marjoram
6 sun-dried tomatoes
¼ teaspoon (1 ml) baking soda
4 cups (1 L) vegetable broth or stock
1½ teaspoons (7 ml) sea or kosher salt
¾ teaspoon (3.75 ml) freshly ground
black pepper
1. Preheat the Cuisinart
®
Multicooker to Brown/
Saute at 400°F (200°C). Once preheated, add
1 tablespoon (15 ml) of the olive oil and half
of the tomatoes, skin side down. Brown for
about 5 minutes. Turn and brown second
side for another 5 minutes. Remove and
reserve. Add the second tablespoon (15 ml)
of oil and remaining tomatoes. Repeat as
above, scraping the bottom as needed to
prevent burning.
2. Reduce the heat to 350°F (180°C). Add
the reserved tomatoes, garlic, onion,
carrots, celery, salt, pepper and spices.
Sauté until soft and golden, about 8 to
10 minutes, stirring occasionally.
3. Add remaining ingredients and stir to
combine. Switch from Brown/Sauté to
Slow Cook on Low. Cover and set timer
for 4 hours.
4.
Once unit switches to Keep Warm, use an
immersion blender* to blend soup in the
cooking pot to finish. Taste and adjust
seasonings as desired.
*If you do not have an immersion blender, you
can use a countertop blender. Divide the solids
from the liquid and add some of the liquid to
the blender, then follow by about
1
/
3
of the
solids. Blend until smooth. Repeat with
remaining ingredients.
Nutritional information per serving (1 cup [250 ml]):
Calories 111 (43% from fat) • carb. 13g • pro. 4g
• fat 6g • sat. fat 1g • chol. 0mg • sod. 808mg
• calc. 53mg • fiber 4g
