Cuisinart Cook Central MSC-600, Instruction Booklet

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8
Garden V egetable Sauce
This sauce can be served chunky, or you
can use a blender to make it smooth.
Setti ngs : Bro wn /Saut é
Slow Cook
Ma ke s ab ou t 6 to 8 cu ps
1½ tablespoons olive oil
2 medium to large onions, peeled and
cut into ½-inch pieces
4 medium carr ots, peeled and cut into
½-inch pieces
2 cups ½-inch cubed eggplant (not
peeled)
2 medium celery stalks, cut into
½-inch pieces
4 garlic cloves, smashed
1½ teaspoons sea or kosher salt, divided
1½ teaspoons dried oregano
1½ teaspoons dried basil
4 roasted r ed bell peppers, cut into
1-inch pieces
½ cup dry white wine
3 tablespoons tomato paste
4 cans diced tomatoes, strained,
reserving 1 cup of the juices
¼ teaspoon fr eshly ground black
pepper
3 tablespoons granulated sugar
1. Put the oil into the cooking pot of the
Multicooker; set to Brown/Sauté at 350°F .
Once the oil is hot, add the onions, carrots,
eggplant, celery, garlic and ½ teaspoon of
the salt. Sauté ingredients together so that
they gently cook and soften, about 8 to 10
minutes.
2. Add the or egano, basil, red peppers and
wine to the sautéed ingredients. Cook until
the wine has reduced by at least half. Add
the tomato paste, tomatoes with the 1 cup
of reserved juices, r emaining salt, pepper
and sugar. Bring mixtur e to a boil and then
cover and switch to Slow Cook on Low for
3 hours.
3. Once the 3 hours expir e, the unit will
automatically switch to Keep Warm. If you
want to serve as a more rustic-style sauce,
you can serve as is. If you want a smoother
sauce, transfer to a blender in batches, and
blend to desired consistency .
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Bolognese
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.
Setti ngs : Bro wn /Saut é
Slow Cook
Ma ke s 5 cu ps
1 tablespoon olive oil
1 tablespoon unsalted butter
1 medium onion, peeled and
finely chopped
1 medium carr ot, peeled and
finely chopped
1 medium celery stalk, finely chopped
4 garlic cloves, finely chopped
½ pound ground beef
½ pound ground veal
½ pound Italian sausage, casings
removed (about 3 links)
1 teaspoon sea or kosher salt, divided
1 cup whole milk
¾ cup dry white wine
½ teaspoon fr eshly ground black pepper
1 can (35 ounces) tomatoes, r oughly
chopped (with juices)
1. Put the oil and butter into the cooking pot
of the Multicooker, set to Br own/Sauté at
400°F . When the butter melts, stir in the
chopped vegetables including garlic. Sauté
vegetables until soft and fragrant, about 5
to 6 minutes, stirring occasionally. Stir in the
ground meats and ½ teaspoon of salt. Cook
until completely browned, br eaking up meat
with a wooden spoon as it cooks.
2. Once the meat is br own, 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 W arm, use
sauce immediately or cool to place in
storage containers for refrigerator or fr eezer.
* Sauce will keep up to five days in r efrigerator
or three months in the fr eezer.
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