Out of 12 Ratings

Owner's of the Breville Food Processor BFP800XL gave it a score of 3.7 out of 5. Here's how the scores stacked up:
  • Reliability

    3.67 out of 5
  • Durability

    3.83 out of 5
  • Maintenance

    3.75 out of 5
  • Performance

    3.83 out of 5
  • Ease of Use

    3.58 out of 5
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(1) 6oz can tomato paste
1 cup ketchup
¼ cup beef stock
3 tablespoons Balsamic vinegar
3 tablespoons brown sugar
2 tablespoons Dijon mustard
2 teaspoons Worcestershire sauce
To make meatloaf: Omit the water and
add ¾ cup of the sauce to mixture, pack
the mixture into a 9 x 5 x 3-inch loaf pan,
add remaining sauce to top. Bake at 375°F
for about 90 minutes, until the top is well
browned and the internal temperature
registers 160°F.
1 Large sweet onion cut into quarters and
4 garlic cloves minced
2 teaspoons dried Italian herbs
2-3 tablespoons extra virgin olive oil
½ cup dry white wine
(2) 28oz cans plum tomatoes with liquid
(1) 6oz can tomato paste
32 large fresh basil leaves
1 tablespoon salt
½ teaspoon ground black pepper
Optional: 1 teaspoon red pepper flakes
1. Assemble the Breville Sous Chef™ using
S Blade™.
2. Place the quartered onion in the
processing bowl and Pulse 9 times,
stopping ½ way during process to wipe
down sides of bowl if necessary. Remove
onion and set aside.
3. Assemble the Breville Sous Chef™ using
the small bowl and small processing
4. Process the garlic until finely minced
and set aside.
5. Reassemble the Breville Sous Chef™
using S Blade™.
6. In a pre-heated large skillet or large
saucepan add the olive oil over medium-
7. Once oil begins to shimmer add
chopped onions and sauté, stirring
frequently for 1minute then add minced
garlic and dried Italian herbs.
8. Cook until onions are soft and herbs are
fragrant, stirring occasionally.
9. While onions are cooking place
tomatoes with liquid, tomato paste, basil
leaves, salt and pepper in processing
bowl and process until smooth. (Add
optional red pepper flakes now if using.)
10. Add wine to onion mixture and let
reduce in pan until almost dry.
BFP800XL_IB_B11_FA.indd 45 27/05/11 5:00 PM