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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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âI cook my hearty entree, Ragu Bolognese, slowly, which creates a rich sauce thatâs absolutely delicious. The veggies add fiber, and I use skim milk and turkey sausage to keep it lighter,â Mary Bilyeu writes from Ann Arbor, Michigan. The flavorful dish is great for family, but special enough for company. Ingredients:
1/2 pound italian turkey sausage links, casings removed |
1 large carrot, finely chopped |
1 celery rib, finely chopped |
1 small onion, finely chopped |
1 can (15 ounces) crushed tomatoes |
1/2 cup reduced-sodium chicken broth |
2 tablespoons balsamic vinegar |
1/4 teaspoon crushed red pepper flakes |
3/4 cup fat-free milk |
4 cups uncooked whole wheat spiral pasta |
2 tablespoons prepared pesto |
1 tablespoon chopped ripe olives |
Directions:
1. Crumble sausage into a nonstick Dutch oven. Add the carrot, celery and onion; cook and stir over medium heat until meat is no longer pink. Drain.
2. Stir in the tomatoes, broth, vinegar and pepper flakes. Bring to a boil. Stir in milk. Reduce heat; simmer, uncovered, for 1 to 1-1/4 hours or until thickened, stirring occasionally.
3. Cook pasta according to package directions. Stir pesto and olives into meat sauce. Drain pasta; serve with meat sauce. Yield: 4 servings.
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