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Pasta Bolognese

http://www.eatingwell.com/recipes/pasta_bolognese.html

From EatingWell:  September 1998

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.

8 servings | Active Time: 40 minutes | Total Time: 1 hour 20 minutes

Ingredients

Preparation

  1. Put a pot of salted water on to boil.
  2. 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.
  3. 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.
  4. 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.

Nutrition

Per serving : 439 Calories; 6 g Fat; 2 g Sat; 2 g Mono; 16 mg Cholesterol; 77 g Carbohydrates; 20 g Protein; 13 g Fiber; 557 mg Sodium; 272 mg Potassium

4 Carbohydrate Serving

Exchanges: 4 starch, 2 vegetable, 1/2 lean meat

Tips & Notes