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.

EatingWell Test Kitchen
Source: EatingWell Magazine, September 1998

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Recipe Summary

total:
1 hr 20 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Put a pot of salted water on to boil.

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  • 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.

Tips

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.

Keep food fresh: If you're storing food in your fridge for a few hours or more, it's best to keep it in an airtight container or in a container covered tightly with foil. Foil is best at creating a barrier that doesn't let unwanted flavors in (or out) while you store your food.

Nutrition Facts

432 calories; protein 19.8g 40% DV; carbohydrates 76.9g 25% DV; dietary fiber 11.3g 45% DV; sugars 8g; fat 5.7g 9% DV; saturated fat 1.9g 9% DV; cholesterol 14.3mg 5% DV; vitamin a iu 2128.3IU 43% DV; vitamin c 16.6mg 28% DV; folate 59.2mcg 15% DV; calcium 143.8mg 14% DV; iron 4.2mg 24% DV; magnesium 132.5mg 47% DV; potassium 336.3mg 9% DV; sodium 636.2mg 25% DV; thiamin 0.4mg 45% DV.