Pasta Bolognese

Ingredients

• 1 (13.25-ounce) package whole-grain linguine (such as Ronzoni Healthy Harvest)
• 2 (4-ounce) links hot turkey Italian sausage
• Olive oil—flavored cooking spray
• 1 pound 93% lean ground beef
• 1 cup chopped onion
• 1 (8-ounce) package button mushrooms, chopped
• 1 tablespoon finely chopped fresh rosemary
• 1 (28-ounce) can petite diced tomatoes, undrained
• 1/2 cup fat-free evaporated milk
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon salt
• Grated Parmesan cheese (optional)

Preparation

1. 1. Cook pasta in a large Dutch oven according to package directions, omitting salt and fat; drain, return to pan, and keep warm.
2. 2. While pasta cooks, remove casings from sausage. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add sausage, beef, and onion; cook 2 minutes, stirring to crumble; drain, if necessary. Add mushrooms and rosemary. Cook 5 minutes or until browned.
3. 3. Stir in tomatoes; reduce heat, and simmer, uncovered, 3 minutes. Stir in milk, pepper, and salt; cook 2 minutes. Add sauce to pasta, tossing well. Sprinkle with cheese, if desired.
4. Serve with: Shaved Fennel Salad