Pasta Bolognese

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Pasta Bolognese

Pasta Bolognese

Traditional Bolognese usually incorporates veal, pork and beef into the sauce. Here we use convenient Italian turkey sausage in their place—vary the heat by choosing a hot or sweet version.

Serves 8

Prep Time 40 min

Total Time 80 min.


  • 2 teaspoons extra-virgin olive oil
  • 4 ounces hot or sweet Italian turkey sausage, casings removed
  • 1 onion, finely chopped
  • 1 small carrot, finely chopped
  • 3 cloves garlic, minced
  • 1/2 teaspoon dried oregano
  • 1/8 teaspoon crushed red pepper
  • 1/2 cup dry white wine
  • 1 28-ounce c plum tomatoes, drained and chopped
  • 1/2 cup bottled roasted red peppers, rinsed and chopped
  • 1 cup reduced-sodium chicken broth
  • 1 cup low-fat milk
  • 2 tablespoon all-purpose flour
  • 1/3 cup chopped fresh parsley
  • Salt & freshly ground pepper, to taste
  • 1 1/2 pounds whole-wheat fettuccine
  • 1/2 cup freshly grated Parmesan cheese

Cooking Directions

Step 1

Put a pot of salted water on to boil.

Step 2

Heat oil in a large nonstick skillet over medium heat. Add sausage and cook, breaking up clumps with a spoon, until browned, about 3 minutes. Add onion and carrot and cook, stirring frequently, until vegetables soften and begin to brown, about 4 minutes. Add garlic, oregano and crushed red pepper; cook, stirring, for 1 minute more. Stir in wine and increase heat to high. Cook, stirring occasionally, until wine has evaporated, about 5 minutes. Add tomatoes and roasted red peppers; reduce heat to low. Cover and simmer, stirring often, until sauce is thickened, about 30 minutes. Add broth and return to a simmer.

Step 3

Whisk milk and flour in a small bowl; stir into simmering sauce. Cook, stirring, until sauce has thickened, 3 to 5 minutes more. Stir in parsley and season with salt and pepper. Keep sauce warm.

Step 4

Cook pasta until al dente: 4 to 5 minutes for fresh pasta, about 10 minutes for dried. Drain and transfer to a large warmed bowl. Toss with sauce. Serve, passing Parmesan separately.