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Pasta Bolognese

Source: © EatingWell Magazine
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Active Time:  40 Minutes
Total Time:  1 Hour 20 Minutes
  8 servings
Traditional Bolognese usually incorporates veal, pork and beef into the sauce. Here we use convenient Italian turkey sausage in their place—vary the heat by choosing a hot or sweet version.

Make Ahead Tip: Prepare through Step 3. The sauce will keep, covered, in the refrigerator for up to 2 days or in the freezer for up to 1 month.
2 teaspoons  extra-virgin olive oil
4 ounces  hot or sweet Italian turkey sausage, casings removed
1   onion, finely chopped
1   small carrot, finely chopped
3 cloves  garlic, minced
1/2 teaspoon  dried oregano
1/8 teaspoon  crushed red pepper
1/2 cup  dry white wine
1 28-ounce can  plum tomatoes, drained and chopped
1/2 cup  bottled roasted red peppers, rinsed and chopped
1 cup  reduced-sodium chicken broth
1 cup  low-fat milk
2 tablespoons  all-purpose flour
1/3 cup  chopped fresh parsley
salt & freshly ground pepper to taste
1 1/2 pounds  whole-wheat fettuccine
1/2 cup  freshly grated parmesan cheese
Put a pot of salted water on to boil.

Heat oil in a large nonstick skillet over medium heat. Add sausage and cook, breaking up clumps with a spoon, until browned, about 3 minutes. Add onion and carrot and cook, stirring frequently, until vegetables soften and begin to brown, about 4 minutes. Add garlic, oregano and crushed red pepper; cook, stirring, for 1 minute more. Stir in wine and increase heat to high. Cook, stirring occasionally, until wine has evaporated, about 5 minutes. Add tomatoes and roasted red peppers; reduce heat to low. Cover and simmer, stirring often, until sauce is thickened, about 30 minutes. Add broth and return to a simmer.

Whisk milk and flour in a small bowl; stir into simmering sauce. Cook, stirring, until sauce has thickened, 3 to 5 minutes more. Stir in parsley and season with salt and pepper. Keep sauce warm.

Cook pasta until al dente: 4 to 5 minutes for fresh pasta, about 10 minutes for dried. Drain and transfer to a large warmed bowl. Toss with sauce. Serve, passing Parmesan separately.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Nutrition Facts per Serving
Yield:   8 servings
Calories: 439
Fat. Total: 6g
Protein: 20g
Carbohydrates, Total: 77g
Fat, Saturated: 2g
Fiber: 13g
Cholesterol: 16mg
Sodium: 557mg
% Cal. from Fat: 12%
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