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
1
can (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
4
large stalks celery, cut into 1-inch pieces
2
carrots, peeled, cut into 1-inch pieces
2
pounds 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
2
tablespoons extra virgin olive oil
2
tablespoons unsalted butter
1
cup milk (whole or reduced fat)
1
cup dry white wine
2-3
cups beef broth or stock (preferably no salt, no fat)
2
teaspoons 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
27
Summary of Contents for DLC XP - DLC-X Plus Food Processor
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