Fettuccine Bolognese
Ingredients
3 turkey italian sausages
1 onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
2 cloves garlic, minced
2 28 oz. cans tomatoes, drained & chopped
1/2 cup dry white wine
2 tablespoons tomato paste
1 tablespoon dried rosemary
1 tablespoon dried basil
1/2 teaspoon freshly ground black pepper
3/4 cup evaporated lowfat milk
1 pound fresh pasta
1 onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
2 cloves garlic, minced
2 28 oz. cans tomatoes, drained & chopped
1/2 cup dry white wine
2 tablespoons tomato paste
1 tablespoon dried rosemary
1 tablespoon dried basil
1/2 teaspoon freshly ground black pepper
3/4 cup evaporated lowfat milk
1 pound fresh pasta
Methods/steps
Brush non-stick pan lightly with olive oil
Add turkey sausages (casings removed and broken up), onion, carrot, celery and garlic and cook, stirring often to break up sausage, until meat has lost its pink color (about 5 minutes)
Transfer to medium saucepan
Add remaining ingredients except for milk
Cook over low heat until thick and reduced to about 5 cups (about an 1 hour and 15 minutes)
Add the evaporated milk and simmer 5 minutes
Serve over cooked pasta or refrigerate for 3 days or freeze for 1 month
Add turkey sausages (casings removed and broken up), onion, carrot, celery and garlic and cook, stirring often to break up sausage, until meat has lost its pink color (about 5 minutes)
Transfer to medium saucepan
Add remaining ingredients except for milk
Cook over low heat until thick and reduced to about 5 cups (about an 1 hour and 15 minutes)
Add the evaporated milk and simmer 5 minutes
Serve over cooked pasta or refrigerate for 3 days or freeze for 1 month
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