Bolognese Sauce; Pesto Sauce - KitchenAid FGA Instructions

2 tablespoons (30 mL)
olive oil
2 carrots, peeled and
cut into 1"
(2.5 cm) pieces
2 stalks celery cut into
1" (2.5 cm) pieces
1 large onion, cut into
eigths
/ cup (60 mL)
1
4
parsley sprigs
1 / lbs (680 g) ground
1
2
beef
/ lb (225 g) ground
1
2
pork
3 cloves garlic
6 large ripe tomatoes,
cut into sixths
1 teaspoon (5 mL) basil
1 teaspoon (5 mL)
oregano
1 bay leaf
1 / teaspoon (7 mL) salt
1
2
/ teaspoon (1 mL)
1
4
pepper
/ cup (60 mL) water
1
4
/ cup (60 mL)
1
4
dry red wine
2 cups (475 mL) fresh
basil leaves
1 cup (235 mL)
parsley sprigs
8 cloves garlic
1 teaspoon (5 mL) salt
/ teaspoon (2 mL)
1
2
pepper
1 cup (235 mL)
Parmesan cheese
/ cup (120 mL) olive
1
2
oil

Bolognese Sauce

Heat oil in a 12" (30 cm) skillet over medium heat. Add
carrots, celery, onion, parsley, ground beef, ground pork,
and garlic. Sauté 20 minutes. Remove mixture from heat
and cool 10 minutes.
Assemble Food Grinder using coarse grinding plate and
attach to mixer. Turn to Speed 4 and grind mixture into a
6 qt (5.7 L) pot.
Assemble Fruit/Vegetable Strainer and attach to mixer.
Turn to Speed 4 and strain tomatoes. Measure out
4 cups (945 mL) puree. Add tomato puree, basil,
oregano, bay leaf, salt, pepper, tomato paste, water,
and wine to meat mixture. Cover and simmer on
medium-low heat for 1 hour.
Yield: 2 qt (1.9 L).
Per serving: ( / cup [120 mL]) About 330 cal, 22 g
1
2
protein, 8 g carb, 23 g fat, 77 mg chol, 534 mg sodium.

Pesto Sauce

Assemble Food Grinder using fine grinding plate and
attach to mixer. Turn to Speed 4 and grind basil leaves,
parsley sprigs, and garlic into mixer bowl. Add salt,
pepper, and Parmesan cheese. Attach bowl and wire
whip. Turn to Speed 6 and whip 1 minute. Stop and
scrape bowl. Turn to Speed 8 and gradually add olive oil
in a thin, steady stream, whipping until absorbed. Use
about 2 tablespoons (30 mL) of Pesto Sauce per serving
of pasta.
Tip: If Pesto Sauce is not used at once, place it in a jar and
cover with a thin layer of olive oil to keep it from darkening.
Refrigerate for a week or freeze for longer storage.
Yield: 2 cups (475 mL).
10