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
8 ounces 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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