Ragu Bolognese Recipe
Ragu Bolognese Recipe photo by Taste of Home
Next Recipe

Ragu Bolognese Recipe

Be the first to add a review
5 3
Publisher Photo
“I cook my hearty entree, Ragu Bolognese, slowly, which creates a rich sauce that’s absolutely delicious. The veggies add fiber, and I use skim milk and turkey sausage to keep it lighter,” Mary Bilyeu writes from Ann Arbor, Michigan. The flavorful dish is great for family, but special enough for company.
TOTAL TIME: Prep: 30 min. Cook: 1-1/4 hours
MAKES:4 servings
TOTAL TIME: Prep: 30 min. Cook: 1-1/4 hours
MAKES: 4 servings


  • 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

Nutritional Facts

1 each: 413 calories, 11g fat (2g saturated fat), 38mg cholesterol, 674mg sodium, 58g carbohydrate (8g sugars, 6g fiber), 21g protein.


  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.
Originally published as Ragu Bolognese in Light & Tasty February/March 2008, p31

Reviews for Ragu Bolognese

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image