44
RECIPES
45
RECIPES
MICA’S MARINARA SAUCE
INGREDIENTS
1 Large sweet onion cut into quarters and
chopped
4 garlic cloves minced
2 teaspoons dried Italian herbs
2-3 tablespoons extra virgin olive oil
½ cup dry white wine
(2) 28oz cans plum tomatoes with liquid
(1) 6oz can tomato paste
32 large fresh basil leaves
1 tablespoon salt
½ teaspoon ground black pepper
Optional: 1 teaspoon red pepper fl akes
METHOD
1.
Assemble the Breville Sous Chef™ using
S Blade™.
2.
Place the quartered onion in the
processing bowl and Pulse 9 times,
stopping ½ way during process to wipe
down sides of bowl if necessary. Remove
onion and set aside.
3.
Assemble the Breville Sous Chef™ using
the small bowl and small processing
blade.
4.
Process the garlic until fi nely minced
and set aside.
5.
Reassemble the Breville Sous Chef™
using S Blade™.
6.
In a pre-heated large skillet or large
saucepan add the olive oil over medium-
heat.
7.
Once oil begins to shimmer add
chopped onions and sauté, stirring
frequently for 1minute then add minced
garlic and dried Italian herbs.
8.
Cook until onions are soft and herbs are
fragrant, stirring occasionally.
9.
While onions are cooking place
tomatoes with liquid, tomato paste, basil
leaves, salt and pepper in processing
bowl and process until smooth. (Add
optional red pepper fl akes now if using.)
10.
Add wine to onion mixture and let
reduce in pan until almost dry.
11.
Add tomato mixture to onions and bring
to a boil, then reduce to low heat and
simmer covered for 50 to 60 minutes.
If making Mica’s Meatballs, add cooked
meatballs to the sauce 30 minutes before
sauce is fi nished.
SAUCE FOR MICA’S MEATLOAF
INGREDIENTS
(1) 6oz can tomato paste
1 cup ketchup
¼ cup beef stock
3 tablespoons Balsamic vinegar
3 tablespoons brown sugar
2 tablespoons Dijon mustard
2 teaspoons Worcestershire sauce
METHOD
To make meatloaf: Omit the water and
add ¾ cup of the sauce to mixture, pack
the mixture into a 9 x 5 x 3-inch loaf pan,
add remaining sauce to top. Bake at 375°F
for about 90 minutes, until the top is well
browned and the internal temperature
registers 160°F.
MICA’S MEATBALLS
Makes approximately 25 meatballs or
(1) 9 x 5 x 3-inch loaf pan of meatloaf
INGREDIENTS
½ cup parmesan cheese shredded
1 medium onion, quartered
½ cup Italian parsley (1/2 bunch)
2 slices of day old bread, quartered
1 pound boneless beef chuck, cut into 1 inch
pieces
1 pound boneless pork, cut into 1 inch pieces
¼ cup dry nonfat powdered milk
½ teaspoon fennel seeds
1 teaspoon sweet basil
1 teaspoon Italian herbs
1 ½ teaspoon salt
¼ teaspoon ground black pepper
2 large eggs
¼ cup ice cold water
METHOD
1.
Assemble the Breville Sous Chef™ using
the fi ne grating disc.
2.
Finely grate the Parmesan cheese and
remove from processing bowl and set
aside.
3.
Reassemble the Breville Sous Chef™
using the S Blade™.
4.
Place onion, parsley, bread, meat, dry
milk, grated cheese and spices into the
processing bowl; Pulse 4 to 6 times and
then process until fi nely chopped.
5.
Add the eggs and water and Pulse until
just combined being careful not to over
process.
Shape the mixture into balls, 2 tablespoons
each. Arrange them in a single layer in a
baking dish and bake at 375°F for 25 minutes.
Eat plain or add to tomato sauce.
