Cuisinart MSC-600 manual Bolognese, Sauce Vegetable Garden

8

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.freezer the in months three or
refrigerator in days five to up keep will Sauce *
.freezer or refrigerator for containers storage
in place to cool or immediately sauce
use Warm, Keep to switches unit Once .4
.hours 6 for Low on Cook Slow to Switch .3
.well together ingredients Stir
.pot cooking the to tomatoes chopped and
pepper salt, remaining the Add .evaporated
completely has liquid until simmer also and
wine the Add .evaporated completely is
milk the until simmer to mixture the Allow
.milk the in stir brown, is meat the Once .2
.cooks it as spoon wooden a with
meat up breaking browned, completely until
Cook .salt of teaspoon ½ and meats ground
the in Stir .occasionally stirring minutes, 6 to
5 about fragrant, and soft until vegetables
Sauté .garlic including vegetables chopped
the in stir melts, butter the When .400°F
at Brown/Sauté to set Multicooker, the of
pot cooking the into butter and oil the Put .1
juices) (with chopped
roughly tomatoes, ounces) (35 can		1
pepper black ground freshly teaspoon		½
wine white dry cup		¾
milk whole cup		1
divided salt, kosher or sea teaspoon		1
links) 3 (about removed
casings sausage, Italian pound		½
veal ground pound		½
beef ground pound		½
chopped finely cloves, garlic		4
chopped finely stalk, celery medium		1
chopped finely
and peeled carrot, medium		1
chopped finely
and peeled onion, medium		1
butter unsalted tablespoon		1
oil olive tablespoon		1
	cups 5 Makes
Cook Slow
Brown/Sauté Settings:
.again enjoyed be
can it so beautifully, freezes It .be will flavors
the better the multicooker the in simmer can
it longer The .classic a is sauce Italian This

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.consistency desired to blend
and batches, in blender a to transfer sauce,
smoother a want you If .is as serve can you
sauce, style-rustic more a as serve to want
you If .Warm Keep to switch automatically
will unit the expire, hours 3 the Once .3
	.hours 3
for Low on Cook Slow to switch and cover
then and boil a to mixture Bring .sugar and
pepper salt, remaining juices, reserved of
cup 1 the with tomatoes paste, tomato the
Add .half least at by reduced has wine the
until Cook .ingredients sautéed the to wine
and peppers red basil, oregano, the Add .2
	.minutes
10 to 8 about soften, and cook gently they
that so together ingredients Sauté .salt the
of teaspoon ½ and garlic celery, eggplant,
carrots, onions, the add hot, is oil the Once
.350°F at Brown/Sauté to set Multicooker;
the of pot cooking the into oil the Put .1
sugar granulated tablespoons		3
pepper
black ground freshly teaspoon		¼
juices the of cup 1 reserving
strained, tomatoes, diced cans		4
paste tomato tablespoons		3
wine white dry cup		½
pieces inch-1
into cut peppers, bell red roasted		4
basil dried teaspoons		1½
oregano dried teaspoons		1½
divided salt, kosher or sea teaspoons		1½
smashed cloves, garlic		4
pieces inch-½
into cut stalks, celery medium		2
peeled)
(not eggplant cubed inch-½ cups		2
pieces inch-½
into cut and peeled carrots, medium		4
pieces inch-½ into cut
and peeled onions, large to medium		2
oil olive tablespoons		1½
cups 8 to 6 about Makes
Cook Slow
Brown/Sauté Settings:
.smooth it make to blender a use can
you or chunky, served be can sauce This

Bolognese Sauce Vegetable Garden