Sauces and Dressings
Bolognese
Makes about 12 cups
Bolognese
Makes about 12 cups
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.
Nutritional value information per serving (½ cup): Calories 129 (60% from fat)
carb. 3g
pro. 9g
fat 8g
sat. fat 3g
Col. 29mg
sod. 280mg
calc. 88mg
fiber 1g Gluten Free
carb. 3g
pro. 9g
fat 8g
sat. fat 3g
Col. 29mg
sod. 280mg
calc. 88mg
fiber 1g Gluten Free
Ingredients
- 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
- ½ teaspoon freshly ground black pepper
- 2 cans (35-ounce) tomatoes, roughly
- chopped
Preparation
- 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.
