12-inch nonstick skillet and heat over medium high heat. Add one third of the ground turkey to the skillet and brown well,

stirring to break up after turning; as the turkey browns, add to the onion mixture. Repeat with the remaining turkey in two more batches. Stir in the crushed tomatoes, chicken stock, water, and wine vinegar. Bring the chili to a boil, then reduce the heat, cover loosely and simmer for 2 hours, until the turkey is tender. May be served immediately, but like most stews and chilis, it is better the second day. May be frozen.

Nutritional analysis per 1 cup serving:

Calories 266 (8% from fat) • carbo. 24g • pro. 40g • fat 2g •

sat. fat 0g • chol. 94mg • sod. 521mg • fiber 6g

CUISINART RAGU BOLOGNESE

Yield: 15 – 16 cups sauce, enough for 2 pounds of pasta – 12 to 16 servings

Preparation: 25 minutes; 2 1/2 hours to cook

1can (35 - ounce) whole peeled plum tomatoes, drained, juices reserved

6 cloves garlic, peeled

2 medium onions (12 ounces total), peeled, cut into 1 inch pieces

4large stalks celery, cut into 1-inch pieces

2carrots, peeled, cut into 1-inch pieces

2pounds beef chuck, cut into 1-inch pieces (trimmed of fat and gristle), chilled

1-1/2 pounds veal, cut into 1-inch pieces (trimmed of fat and gristle), chilled 1-1/2 pounds pork, cut into 1-inch pieces (trimmed of fat and gristle), chilled

2tablespoons extra virgin olive oil

2tablespoons unsalted butter

1cup milk (whole or reduced fat)

1cup dry white wine

2-3 cups beef broth or stock (preferably no salt, no fat)

2teaspoons kosher salt

3/4 teaspoon freshly ground pepper

1/4 teaspoon freshly ground nutmeg

Insert the metal blade and pulse to chop the tomatoes, 5 times. Remove and reserve. With the machine running, drop the garlic through the small feed tube and process to chop, 5 seconds.

Scrape the work bowl. Add the onions and celery, pulse to chop, 15 - 20 times. Remove and reserve. Pulse to chop the carrots, 15 times; remove and reserve. Pulse to chop the beef cubes,

8 – 10 times; remove and reserve. Pulse to chop the veal cubes, 8 – 10 times; remove and reserve. Pulse to chop the pork cubes, 8 – 10 times; remove and reserve.

In a Cuisinart® 5-1/2 quart sauté pan, heat the oil and butter together over medium heat. Add the garlic, onion, celery and carrots; cook, stirring for 2 minutes. Remove and reserve. Raise the heat to medium high and add the ground meats. Cook until nicely browned, stirring to keep meat from sticking together, about 10 minutes. Return the cooked vegetables to the pan. Add the milk and simmer until reduced, about 10 minutes. Add the tomatoes and reserved juices; simmer for 15 minutes. Stir in the wine and broth. Bring the mixture to a boil, then lower the heat, cover loosely, and simmer for 2 –2-1/2 hours. Season with salt, pepper and freshly ground nutmeg.

This sauce may be made ahead and kept in the refrigerator for 2 days or frozen for up to a month. Serve tossed with freshly cooked fettuccine or tagliatelle or a large shaped pasta that will trap the sauce. Add 1/2 – 1 cup of the pasta cooking water to the pasta and ragu when tossing.

Nutritional analysis per serving: (Sauce only)

Calories 419 (47% from fat) • carbo. 8g • pro. 46g • fat 21g •

sat. fat 7g • chol. 158mg • sod. 490mg • fiber 1g

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Cuisinart DLC-XP manual Cuisinart Ragu Bolognese
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DLC-XP specifications

The Cuisinart DLC-XP is a highly regarded food processor that has made a significant impact in the culinary world. Designed for both home cooks and professional chefs, this appliance stands out due to its exceptional features, advanced technologies, and user-friendly characteristics.

One of the main features of the Cuisinart DLC-XP is its robust motor, which boasts a powerful 600-watt capacity. This ensures optimal performance, allowing users to effortlessly handle a variety of food processing tasks, from chopping vegetables to kneading dough. The motor is complemented by a precision-engineered stainless steel blade, providing unmatched cutting efficiency and durability.

Another notable characteristic of the Cuisinart DLC-XP is its generous bowl capacity. With a large 7-cup bowl, it caters to both small and large batches, making it ideal for everything from preparing meals for a family to hosting dinner parties. The bowl is designed to be virtually unbreakable, ensuring longevity and reliability, even with daily use.

The versatility of the Cuisinart DLC-XP is enhanced by its multiple functions. It comes equipped with a range of attachments, including a slicing disc, shredding disc, and a metal chopping blade. These tools enable users to effortlessly slice, dice, shred, and chop, expanding the culinary possibilities far beyond what conventional kitchen tools can offer.

In addition to its powerful performance, the Cuisinart DLC-XP embraces modern technology with simple controls. It features a large, easy-to-use control dial that allows for precise speed adjustments. Users can select from multiple speeds, enabling finer control whether they are blending a smoothie or making a fine puree.

Cleanup is also a breeze, as the bowl and attachments are dishwasher-safe. This feature is particularly appealing for those who desire efficiency in the kitchen and appreciate tools that facilitate easy maintenance.

With its blend of power, precision, and user-oriented design, the Cuisinart DLC-XP establishes itself as an essential kitchen companion. Whether for weekday meal prep or gourmet cooking, this food processor brings convenience and excellence to culinary tasks. Investing in the Cuisinart DLC-XP means investing in a reliable, high-quality appliance that simplifies food preparation and elevates the cooking experience for everyone.
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