KitchenAid Food Processor, 9709647B, 161 manual Bolognese Sauce, Pesto Sauce

Bolognese Sauce

ENGLISH

2tablespoons (30 mL) olive oil

2carrots, peeled and cut into 1"

(2.5 cm) pieces

2stalks celery cut into 1" (2.5 cm) pieces

1large onion, cut into eigths

1/4 cup (60 mL) parsley sprigs

11/2 lbs (680 g) ground beef

1/2 lb (225 g) ground pork

3 cloves garlic

6large ripe tomatoes, cut into sixths

1teaspoon (5 mL) basil

1teaspoon (5 mL) oregano

1bay leaf

11/2 teaspoon (7 mL) salt

1/4 teaspoon (1 mL) pepper

1/4 cup (60 mL) water

1/4 cup (60 mL) dry red wine

Heat oil in a 12" (30 cm) skillet over medium heat. Add carrots, celery, onion, parsley, ground beef, ground pork, and garlic. Sauté 20 minutes. Remove mixture from heat and cool 10 minutes.

Assemble Food Grinder using coarse grinding plate and attach to mixer. Turn to Speed 4 and grind mixture into a 6 qt (5.7 L) pot.

Assemble Fruit/Vegetable Strainer and attach to mixer. Turn to Speed 4 and strain tomatoes. Measure out

4 cups (945 mL) puree. Add tomato puree, basil, oregano, bay leaf, salt, pepper, tomato paste, water, and wine to meat mixture. Cover and simmer on medium-low heat for 1 hour.

Yield: 2 qt (1.9 L).

Per serving: (1/2 cup [120 mL]) About 330 cal, 22 g protein, 8 g carb, 23 g fat, 77 mg chol, 534 mg sodium.

Pesto Sauce

2cups (475 mL) fresh basil leaves

1 cup (235 mL) parsley sprigs

8 cloves garlic

1 teaspoon (5 mL) salt

1/2 teaspoon (2 mL) pepper

1cup (235 mL) Parmesan cheese

1/2 cup (120 mL) olive oil

Assemble Food Grinder using fine grinding plate and attach to mixer. Turn to Speed 4 and grind basil leaves, parsley sprigs, and garlic into mixer bowl. Add salt, pepper, and Parmesan cheese. Attach bowl and wire whip. Turn to Speed 6 and whip 1 minute. Stop and scrape bowl. Turn to Speed 8 and gradually add olive oil in a thin, steady stream, whipping until absorbed. Use about 2 tablespoons (30 mL) of Pesto Sauce per serving of pasta.

Tip: If Pesto Sauce is not used at once, place it in a jar and cover with a thin layer of olive oil to keep it from darkening. Refrigerate for a week or freeze for longer storage.

Yield: 2 cups (475 mL).

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