Pasta Bolognese

  • Active Time 40m
  • Total Time 1h 20m

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: The sauce will keep, covered, in the refrigerator for up to 2 days or in the freezer for up to 1 month.

ingredients

  • 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 can (28 ounces) 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

directions

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 Publisher. All rights reserved.

RecID 9315

nutrition information per serving

439 calories; 6g total fat; 2g total saturated fat; 16mg cholesterol; 557mg sodium; 77g carbohydrates; 13g fiber; 20g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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