Ragu Bolognese

By Totlxtc

Ingredients

• 1/2 * 1/2 pound Italian turkey sausage links, casings removed
• 1 * 1 large carrot, finely chopped
• 1 * 1 celery rib, finely chopped
• 1 * 1 small onion, finely chopped
• 1 * 1 can (15 ounces) crushed tomatoes
• 1/2 * 1/2 cup reduced-sodium chicken broth
• 2 * 2 tablespoons balsamic vinegar
• 1/4 * 1/4 teaspoon crushed red pepper flakes
• 3/4 * 3/4 cup fat-free milk
• 4 * 4 cups uncooked whole wheat spiral pasta
• 2 * 2 tablespoons prepared pesto
• 1 * 1 tablespoon chopped ripe olives

Details

Servings 4

Preparation

Step 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.
* 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.


Nutrition 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.