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10 11
5. Serve burgers topped with Mango-Avocado
Salsa and a lime wedge. May also be served
on a soft bun like brioche or potato.
Nutritional analysis per serving (1 burger with ½ cup
of salsa): Calories 316 (45% from fat)
Carb. 12g · Pro. 32g · Fat 16g · Sat. fat 3g·
Chol. 125mg · Sod. 1026mg · Calc. 36mg · Fiber 5g
Bolognese
This Italian sauce is a classic; the longer it
simmers, the better the flavors will be. It freezes
beautifully so it can be enjoyed again.
Makes 10 cups
1 pound beef chuck roast, cut into
1-inch cubes
1 pound pork shoulder, cut into
1-inch cubes
¾ pound veal roast, cut into 1-inch cubes
1 tablespoon olive oil
2 medium onions, finely chopped
2 medium carrots, finely chopped
2 medium celery stalks, finely chopped
4 garlic cloves, finely chopped
1½ teaspoons kosher salt, divided
1 cup white wine
½ teaspoon freshly ground pepper
2 cans (28 ounces each) tomatoes,
roughly chopped
1. Assemble the meat grinder fitted with the
coarse plate. Turn meat grinder to ON and
grind the chuck, pork and veal together into a
mixing bowl.
2. Put a small stockpot on the stove over
medium heat and add the oil. Once the oil is
hot, add the chopped vegetables and sauté
until soft and fragrant, about 8 to 10 minutes.
Stir in the ground meat and 1 teaspoon of salt.
Cook until completely browned, breaking up
meat with a wooden spoon as it cooks.
3. Once the meat is brown, add the wine and
allow the mixture to simmer until all the liquid
is evaporated completely.
4. Once all liquid has evaporated, add the
remaining salt, pepper and chopped tomatoes
to the pot and stir ingredients together well.
5. Bring mixture to a slight boil and then reduce
to a simmer for about 3 hours, until meat is
tender and flavors come together well.
This sauce will keep well in the refrigerator for up
to 5 days and in the freezer for 3 months.
Nutritional information per ½-cup serving:
Calories 156 (37% from fat) · Carb. 6g · Pro. 15g
Fat 6g · Sat. fat 2g · Chol. 55mg · Sod. 468mg
Calc. 20mg · Fiber 1g
Meatballs
These homemade meatballs are so simple
to prepare. The best part is knowing exactly
what goes into them.
Makes 18 meatballs
1½ pounds beef chuck, cut into
1-inch pieces
½ pound pork shoulder, trimmed of any
excess fat, cut into 1-inch pieces
2 garlic cloves, peeled
½ cup parsley leaves
½ onion, about 6 ounces, cut into
1-inch pieces
½ cup Italian breadcrumbs
2 teaspoons kosher salt
2 large eggs, lightly beaten
1. Preheat oven to 425ºF. Line two baking sheets
with aluminum foil. Set aside.
2. Assemble the meat grinder fitted with the
coarse plate. Turn meat grinder to ON and
grind the beef and pork together with the
garlic, parsley and onion into a mixing bowl.
Add the breadcrumbs, salt and the eggs.
Gently mix together well.
3. Using a ¼-cup measuring cup, form meat
mixture into balls. Bake on prepared baking
sheets until golden brown on all sides, about
25 to 30 minutes.
4. Serve, or add to tomato sauce.
Nutritional analysis per serving (1 meatball):
Calories 119 (46% from fat) · Carb. 3g · Pro. 13g
Fat 6g · Sat. fat 2g · Chol. 60mg · Sod. 128mg
Calc. 17mg · Fiber 0g
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