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Pasta Bolognese

  • 40 m
  • 1 h 20 m
EatingWell Test Kitchen
“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.”


    • 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
    • ½ teaspoon dried oregano
    • ⅛ teaspoon crushed red pepper
    • ½ cup dry white wine
    • 1 28-ounce can plum tomatoes, drained and chopped
    • ½ cup bottled roasted red peppers, rinsed and chopped
    • 1 cup reduced-sodium chicken broth
    • 1 cup low-fat milk
    • 2 tablespoons all-purpose flour
    • ⅓ cup chopped fresh parsley
    • Salt & freshly ground pepper, to taste
    • 1½ pounds whole-wheat fettuccine
    • ½ cup freshly grated Parmesan cheese


  • 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.
  • 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.
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