Ragu Bolognese Recipe
Ragu Bolognese Recipe photo by Taste of Home
Publisher Photo
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.
MAKES:
4 servings
TOTAL TIME:
Prep: 30 min. Cook: 1-1/4 hours
MAKES:
4 servings
TOTAL TIME:
Prep: 30 min. Cook: 1-1/4 hours

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
  • 8 ounces uncooked whole wheat spiral pasta
  • 2 tablespoons prepared pesto
  • 1 tablespoon chopped ripe olives

Directions

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

Nutritional Facts

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

  • 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
  • 8 ounces uncooked whole wheat spiral pasta
  • 2 tablespoons prepared pesto
  • 1 tablespoon chopped ripe olives
  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

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