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Turkey Bolognese Sauce with Fettucine




Source of Recipe


Internet


List of Ingredients




Nonstick vegetable cooking spray
3 sweet Italian turkey sausages (7 ounces total), casings removed
1 medium onion, finely chopped
1 medium carrot, finely chopped
1 medium celery rib, finely chopped
1 garlic clove, minced
2 (28-ounce) can tomatoes in juice, drained and chopped
1/2 cup red wine
2 tablespoons tomato paste
1 teaspoon dried rosemary
1 teaspoon dried basil
1/4 teaspoon crushed hot red pepper flakes
1/2 cup skimmed evaporated milk
1 pound fresh or dried fettucine


Recipe



Spray a nonstick skillet with nonstick cooking spray and heat over medium heat. Add the turkey sausage, onion, carrot, celery, and garlic and cook, stirring often to break up the sausage with a spoon, until the meat has lost its pink color, about 5 minutes. Transfer to a large saucepan. (Or cook the sausage and vegetables in a nonstick large saucepan.)

Add the tomatoes, wine, tomato paste, rosemary, basil, and pepper. Bring to a boil over medium-high heat. Reduce the heat to low and simmer until the sauce has thickened slightly and reduced to about 5 cups, about 1 hour and 15 minutes. Add the evaporated milk and cook just until heated through, about 1 minute. Do not boil or the milk will curdle.

Meanwhile, in a large pot of lightly salted water, cook the pasta according to package instructions (about 3 mintutes for fresh and 10 minutes for dried pasta). Drain and return to the pot.

Add the sauce, toss well, and serve immediately.