Cuisinart DLC-5 manual Chili, Bolognese Sauce for Pasta

Note: Instead of making meat loaf, shape mixture into balls of 2 tablespoons (each 40g), arrange them in single layer in baking dish and bake at 375°F (190°C) for about 25 minutes.

Makes about 1 dozen meatballs.

BOLOGNESE SAUCE FOR PASTA

Fresh vegetables and meat simmer slowly to create this classic sauce for pasta. Your Cuisinart® DLC-5 does all the “hard” work.

1small carrot, peeled, cut to fit feed tube

1small rib celery, cut to fit feed tube

4ounces fresh mushrooms, cleaned

1small onion, peeled, cut in 1-inch pieces

1clove garlic, peeled

1can (28 – 32 ounces) plum tomatoes, drained, juices reserved

1/2 pound lean, trimmed beef chuck,

cut in 1-inch pieces, chilled

1/2 pound lean, trimmed veal, cut in 1-inch pieces, chilled

1 tablespoon unsalted butter

1tablespoon extra virgin olive oil kosher salt and freshly ground pepper

1cup whole milk

1/8 teaspoon freshly grated nutmeg

1cup dry white wine such as vermouth 1/4 cup tomato paste

Insert the medium slicing disc and use medium pressure to slice the carrot, celery and mushrooms. Remove slicing disc and insert metal blade, leave vegetables in work bowl. Add onion and garlic; process to chop finely, 10 – 15 seconds. Remove and reserve.

Add the tomatoes to the work bowl, process to coarsely chop, 10 – 15 pulses. Stir into the reserved juices and reserve.

Add the beef cubes to the work bowl. Pulse to chop, 10 – 15 times. Meat should have the texture of a “coarse chili grind”. Remove and reserve. Repeat with the veal cubes.

Heat the butter and olive oil in a large saucepan. Add the vegetables and cook over medium heat until tender, about 3 minutes. Add the meat and cook, stirring to break up, and cook until meat is no longer pink, about

5 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the milk and nutmeg, and cook, stirring occasionally until most of the milk has evaporated, about 10 min- utes. Add the wine and cook until most of the liquid has evaporated, about 10 minutes. Stir in the reserved chopped tomatoes and their juices. Simmer the sauce over very low heat, uncovered, for about 1 to 1-1/4 hours. Sauce will be thickened. Taste and season as needed with salt and pepper. Serve hot, mixed with freshly cooked pasta (tip: reserve 1 cup of the hot pasta cooking water to stir into the sauced pasta if too thick). Sauce may be made ahead. Refrigerate until ready to use; remove any hardened fat that has risen to the top. Store in refrigerator for up to 2 days, or freeze for up to 1 month.

Makes enough sauce for 12 ounces of pasta, 4 servings.

CHILI

Heated cumin seeds are the “secret” ingredient in this chili. Heating the cumin seeds intensifies flavor. This is a technique often used in the highly spiced East Indian cuisine.

2 medium garlic cloves, peeled

1 medium onion, peeled and quartered

3/4 pound lean round or sirloin steak, cut into 1-inch (2.5cm) cubes

2tablespoons chili powder

2tablespoons paprika 3/4 teaspoon salt

1-1/2 teaspoons whole cumin seed

3/4 cup (170ml) water or canned crushed tomatoes

1/8 teaspoon crushed red pepper

Insert metal blade. Add garlic and onion to work bowl and process together until finely chopped, stopping to scrape bowl as necessary. Remove to large saucepot. Add beef and pulse-chop until coarsely chopped, about 8 pulses.

Add meat to pot and cook over medium/high heat, stirring often, until meat is brown, about 5 minutes.

Reduce heat to low and stir in chili powder, paprika and salt. Cook uncovered for at least 30 minutes, stirring occasionally.

In a small skillet, brown cumin over medium heat, shaking pan, until it begins to smoke, about 1 minute. Add cumin, water or tomatoes and red pepper to chili. Cook uncovered

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