KitchenAid 161 使用とお手入れ

10

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: (

1

/

2

 cup [120  mL]) About 330 cal, 22 g 

protein, 8 g carb, 23 g fat, 77 mg chol, 534 mg sodium.

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).