Ragu Bolognese Recipe
“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.
- 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
- 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.
- 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.
- 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
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