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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.
Settings: Brown/Sauté
Slow Cook
Makes 6 cups
1 tablespoon olive oil
1 tablespoon unsalted butter
1 medium onion, peeled and finely
chopped
1 medium carrot, peeled and finely
chopped
1 medium celery stalk, finely chopped
4 garlic cloves peeled and finely
chopped
½ pound ground beef (96% lean)
½ pound ground veal
½ pound sweet Italian sausage,
casings removed (about 3 links)
1 teaspoon kosher salt, divided
1 cup whole milk
¾ cup dry white wine
½ teaspoon freshly ground black
pepper
1 can (28 ounces) whole peeled
tomatoes, roughly chopped,
with juice
1. Put the oil and butter into the cooking pot
of the Multicooker set to Brown/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, including sausage, in two to
three batches, and ½ teaspoon of salt.
Cook until completely browned, breaking up
meat with a wooden spoon as it cooks.
2. Once the meat is brown, stir in the milk.
Simmer until the milk is completely
evaporated. Add the wine and simmer until
liquid has completely evaporated. Add the
remaining salt, pepper and tomatoes to the
cooking pot. Stir ingredients together well.
3. Cover and switch to Slow Cook on Low for
6 hours.
4. Once unit switches to Keep Warm, use
sauce immediately or cool to store in the
refrigerator or freezer.
* Sauce will keep up to five days in the
refrigerator or three months in the freezer.
Nutritional information per serving (½ cup):
Calories 144 (42% from fat) • carb. 6g • pro. 12g
• fat 7g • sat. fat 3g • chol. 38mg • sod. 487mg
• calc. 53mg • fiber 1g
Soups & Stews
Rustic Tomato Soup
Sautéing the vegetables gives this soup
a rich, sweet flavor.
Settings: Brown/Sauté
Slow Cook
Makes about 8 cups
1 tablespoon olive oil
2 garlic cloves, peeled and smashed
1 medium onion, peeled and chopped
1 medium carrot, peeled and sliced
1 celery stalk, chopped
1 teaspoon kosher salt, divided
¾ teaspoon freshly ground black
pepper, divided
2 pounds plum tomatoes, chopped
2 teaspoons dried basil
1 teaspoon marjoram
6 sun-dried tomatoes
¼ teaspoon baking soda
4 cups vegetable stock
1. Put the olive oil into the cooking pot of the
Multicooker set to Brown/Sauté at 350°F.
Once preheated, add garlic, onion, carrot,
celery and a pinch each of the salt and
pepper. Sauté until soft and golden, about 8
to 10 minutes, stirring occasionally.
2. Add remaining ingredients and stir to
combine. Cover and switch to Slow Cook
on Low for 4 hours.
3. Once unit switches to Keep Warm, blend to
finish the soup. Add soup to a blender in
batches, blending until smooth. Taste and
adjust seasoning as desired.
Nutritional information per serving (1 cup):
Calories 86 (22% from fat) • carb.16g • pro. 3g
• fat 2g • sat. fat 0g • chol. 0mg • sod. 432mg
• calc. 63mg • fiber 4g