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Ragu Bolognese

 Ragu Bolognese
“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.
4 ServingsPrep: 30 min. Cook: 1-1/4 hours


  • 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.

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Ragu Bolognese (continued)

Nutritional Facts: 1 cup pasta with 2/3 cup meat sauce equals 413 calories, 11 g fat (2 g saturated fat), 38 mg cholesterol, 674 mg sodium, 58 g carbohydrate, 6 g fiber, 21 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.