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19
BOLOGNESE SAUCE
Makes 8 servings (enough for 1 pound pasta)
1 tablespoon extra virgin olive oil
1 tablespoon unsalted butter
1 cup chopped onion
½ cup chopped carrots
½ cup chopped celery
1½ pounds lean ground beef (90% lean)
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 cup whole milk
1
⁄8 teaspoon freshly grated nutmeg
1 cup dry white wine
2 cans (14 ounce) diced tomatoes, with the juices
¼ cup tomato paste
1 cup beef stock, nonfat, low sodium
1 pound pasta
Preheat Cuisinart
®
Electric Skillet to 300°F; melt olive oil and butter. Add
onion, carrots and celery; cook, stirring, for 3 minutes or until vegetables are
softened. Increase temperature to 350°F. Add ground beef and cook, break
-
ing up large chunks, until browned, about 5 minutes. Season with salt and
pepper.
Pour in milk and nutmeg; cook until almost evaporated, about 5 minutes.
Add white wine and cook until almost evaporated, about 10 minutes. Add
tomatoes, tomato paste, and beef stock. Lower heat to simmer, 200°F, and
cook uncovered until sauce has thickened and meat is tender, about 1 hour
longer.
To serve, cook pasta according to package instructions, reserving one cup
of cooking water. If sauce seems too thick, add reserved water. Gently
combine hot pasta with meat sauce right in the Skillet.
Nutritional information per serving:
Calories 253 (47% from fat) • carb. 11g • pro. 18g • fat 13g • sat. fat 5g
• chol. 59mg • sod. 289mg • calc. 73mg • fiber 3g
TURKEY MEATBALLS
Makes 6 servings
½ pound ground turkey
¼ pound turkey sausage
½ cup fresh breadcrumbs
1
⁄3 cup chopped onion
1
⁄3 cup chopped parsley
¼ cup grated Parmesan cheese
1 large egg, beaten
1 clove garlic, peeled and minced
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1½ teaspoons extra virgin olive oil
12 ounces pasta
In a large bowl, stir together the ground turkey, turkey sausage, bread
-
crumbs, onion, parsley, Parmesan, egg, garlic, salt and pepper. Shape into
1½-inch meatballs.
Preheat Cuisinart
®
Electric Skillet to 300°F; add olive oil and spread with the
back of a spoon to evenly coat Skillet; add meatballs. Cook for 8-10 min
-
utes, turning every minute or so until all sides are nicely browned. Remove
from pan and set aside while making tomato sauce.
When ready to serve, add meatballs to simmering tomato sauce; cook for
3 minutes or until completely heated through.
Cook pasta al dente according to package directions; drain, saving
½ cup cooking water. Toss pasta with ½ of the sauce and ½ cup pasta
water. Top with remaining sauce and meatballs.
Nutritional information per serving:
Calories 241 (38% from fat) carb. 18g • pro. 20g • fat 10g • sat. fat 3g
• chol. 84mg • sod. 559mg • calc. 78mg • fiber 0g
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