Recipe: Bolognese Sauce for Pasta (Cuisinart Food Processor recipe)

BOLOGNESE SAUCE FOR PASTA

"Fresh vegetables and meat simmer slowly to create this classic sauce for pasta. Your Cuisinart does all the "hard" work."

1 small carrot, peeled, cut to fit feed tube
1 small stalk celery, cut to fit feed tube
4 ounces fresh mushrooms, cleaned
1 small onion, peeled, cut in 1-inch pieces
1 clove garlic, peeled
1 (28 to 32 ounce) can plum tomatoes, drained, juices reserved
1/2 pound lean, trimmed beef chuck, cut in 1-inch pieces, chilled
1/2 pound lean, trimmed veal, cut in 1-inch pieces, chilled
1 tablespoon unsalted butter
1 tablespoon extra virgin olive oil
Kosher salt and freshly ground pepper
1 cup whole milk
1 1/8 teaspoon freshly grated nutmeg
1 cup dry white wine such as vermouth
1/4 cup tomato paste
12 ounces pasta, uncooked

Insert the medium slicing disc and use medium pressure to slice the carrot, celery and mushrooms. Remove slicing disc and insert metal blade, leave vegetables in work bowl. Add onion and garlic; process to chop finely, 10-15 seconds. Remove and reserve.

Add the tomatoes to the work bowl, process to coarsely chop, 10-15 pulses. Stir into the reserved juices and reserve.

Add the beef cubes to the work bowl. Pulse to chop, 10-15 times. Meat should have the texture of a "coarse chili grind". Remove and reserve. Repeat with the veal cubes.

Heat the butter and olive oil in a large saucepan. Add the vegetables and cook over medium heat until tender, about 3 minutes.

Add the meat and cook, stirring to break up, and cook until meat is no longer pink, about 5 minutes.

Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the milk and nutmeg, and cook, stirring occasionally until most of the milk has evaporated, about 10 minutes.

Add the wine and cook until most of the liquid has evaporated, about 10 minutes.

Stir in the reserved chopped tomatoes and their juices. Simmer the sauce over very low heat, uncovered, for about 1 to 1 1/4 hours. Sauce will be thickened. Taste and season as needed with salt and pepper.

Cook pasta according to package directions; drain. (Tip: reserve 1 cup of the hot pasta cooking water to stir into the sauced pasta if too thick).

Serve sauce hot, mixed with freshly cooked pasta

Sauce may be made ahead. Refrigerate until ready to use; remove any hardened fat that has risen to the top. Store in refrigerator for up to 2 days, or freeze for up to 1 month.

Makes enough sauce for 12 ounces of pasta, 4 servings
Source: Cuisinart Food Processor DLC-5 Series Instruction and Recipe Booklet