This Italian sauce is a classic. The longer it can simmer in the multicooker the better the flavors will be. It freezes beautifully, so it can be enjoyed again.
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, finely chopped
½ pound ground beef
½ pound ground veal
½ pound Italian sausage, casings removed (about 3 links)
1 teaspoon sea or kosher salt, divided
1 cup whole milk
¾ cup dry white wine
½ teaspoon freshly ground black pepper
1 can (28 ounces) tomatoes, roughly chopped (with juice)
Nutritional information per serving (¼ cup):
Calories 118 (57% from fat) • carb. 4g • pro. 7g
• fat 7g • sat. fat 3g • chol. 28mg • sod. 294mg
• calc. 40mg • fiber 1g
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 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. 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 sauce 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.