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.
- 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.
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.
Per serving: 439 calories; 6 g fat (2 g sat, 2 g mono); 16 mg cholesterol; 77 g carbohydrates; 0 g added sugars; 20 g protein; 13 g fiber; 557 mg sodium; 272 mg potassium.
Nutrition Bonus: Selenium (90% daily value), Vitamin A (38% dv), Magnesium (32% dv), Vitamin C (Calcium & Zinc (15% dv).
Carbohydrate Servings: 4
Exchanges: 4 starch, 2 vegetable, 1/2 lean meat
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- Ease of Preparation
- Total Time
- More than 1 hour
- 8 or more
- Main Ingredient
- September 1998