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.
Active Time: 40 minutes |
Total Time: 1 hour 20 minutes
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.
Per serving :
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
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.