Bolognese

Makes about 12 cups

tablespoon olive oil
1 tablespoon unsalted butter
2 medium onions, finely chopped
2 medium carrots, finely chopped
2 medium celery stalks, finely
chopped
4 garlic cloves, finely chopped
¾ pound ground beef
¾ pound ground veal
¾ pound Italian sausage, casings
removed
1½ teaspoons kosher salt, divided
1 cup whole milk
1 cup dry white wine
½ teaspoon freshly ground black pepper
2 cans (35-ounce) tomatoes, roughly
chopped

1. Put the oil and butter into the cooking pot
of the Cuisinart® Multicooker and set to
Brown/Sauté at 400°F. When the butter
melts, stir in the chopped vegetables. Sauté
vegetables until soft and fragrant, about 5
to 6 minutes, stirring occasionally. Stir in the
ground meats and 1 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.
Allow the mixture to simmer until the milk
is completely evaporated. Add the wine
and also simmer until liquid has completely
evaporated. Add the remaining salt, pepper
and chopped tomatoes to the cooking pot.
Stir ingredients together well.
3. Switch to Slow Cook on Low for 6 hours.
4. Once unit switches to Keep Warm, use
immediately or cool to place in storage
containers for refrigerator or freezer.
*Sauce will keep up to five days in refrigerator
or three months in the freezer.