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