Baked Ragu Bolognese
1 lb. pork pieces, diced
1 lb. beef or veal pieces, diced
1 Tbsp. olive oil
⅓
lb. pancetta or bacon, diced
1 onion, diced
2 garlic cloves, crushed
1
-
2 sprigs rosemary
2 bay leaves
⅔
cup tomato paste
1 (15 oz.) canned diced tomatoes
1 beef stock cube, crumbled
⅔
cup red wine
Salt and pepper
1 pint cherry tomatoes
1 lb. spaghetti
To Serve
Parmesan
Fresh parsley
1. Preheat oven to 350°F/180
◦
C.
2. Assemble Fusion Master Mincer with fine mincer disc and place bowl underneath. Mince the pork and
beef into a mixing bowl.
3. Pour oil into the Chef Series II Frypan and place over a medium heat. Add pancetta, onion and garlic.
Cook for 2
-
3 minutes until onions are translucent.
4. Transfer into the UltraPro Lasagna Pan, along with the minced meat and remaining sauce
ingredients; mix until combined. Cover, and transfer to the oven to bake for 35 minutes.
5. Remove from oven and uncover. Mix sauce before arranging the cherry tomatoes on top. Return to
oven uncovered and bake for 15 minutes.
6. Break spaghetti in half and place into the Microwave Pasta Cooker, and add water to Fill Line 4. Place
into the microwave and cook on high for 15 minutes. Drain Pasta and add pasta to sauce.
7. Top with parmesan cheese and fresh parsley and serve.
TUPPERWARE
Beef & Blue Burgers
1 lb. chuck roast, cut into
1”
chunks
2½ tsp. Steak & Chop Seasoning*
1.
Assemble Fusion Master Mincer with coarse mincer disc and place bowl underneath.
2.
Place beef into hopper and turn handle to grind meat. Repeat with remaining beef until all is ground.
3.
Mix Steak & Chop Seasoning into ground beef and use
to form patties using
approximately ½ cup ground meat per burger form.
4.
Heat Chef Series 12" Nonstick Griddle over medium heat.
5.
Place burgers on heated griddle and cook until brown on both sides and internal temperature reaches
165° F/75° C, about
5
–
6
minutes per side.
6.
Serve topped with caramelized onions, bacon and bleu cheese
* Ask your consultant for this recipe.
TUPPERWARE
Toppings
Caramelized onions
Bacon
Bleu cheese
Black Bean Burgers
1 (15
-
oz.) can black beans, drained and rinsed
2 garlic cloves, peeled
1 small onion, peeled and quartered
1 tbsp. Southwest Chipotle Seasoning
1 cup frozen corn, thawed
1 egg, beaten
1 cup plain bread crumbs
½ cup Monterey Jack cheese, shredded
1.
Assemble Fusion Master with coarse mincer disc. Place bowl underneath hopper.
2.
Fill hopper with as many black beans as will fit and turn handle to begin processing. Once there is room
in the hopper, add garlic and onion followed by remaining black beans until all have been processed
into bowl.
3.
Add remaining ingredients to black bean mixture in bowl and stir to thoroughly combine.
4.
Heat Chef Series 12" Nonstick Griddle over medium
-
high heat.
5.
Separate black bean mixture into 6 patties.
6.
Drop each patty onto griddle and flatten slightly.
7.
Once patties begin to firm and turn golden brown on the pan side
(about
2
–
3
minutes), flip over and cook an additional
2
–
3
minutes until patties are firm and cooked
through.
8.
Serve warm with desired toppings such as lettuce, additional cheese, sliced bell peppers or avocado.
TUPPERWARE
Breakfast Sausage Patties
1 lb. pork shoulder, cut into
1″
chunks
1½ tsp. Steak & Chop Seasoning*
2 tsp. rubbed sage
2 tbsp. maple syrup
1.
Assemble Fusion Master Mincer with coarse mincer disc and place bowl underneath.
2.
Place pork into hopper and turn handle to grind meat. Repeat with remaining pork until all is ground.
3.
Mix seasoning blend, sage and syrup into pork and use
to form patties using
approximately ½ cup ground meat per
4.
Place patties onto griddle and flatten slightly.
5.
Once patties begin to firm and turn golden brown on the pan side
(about
2
–
3
minutes), flip over and cook an additional
2
–
3
minutes until patties are cooked through.
*Ask your consultant for this recipe.
TUPPERWARE
