Pasta Bolognese

This tastes-like-you-cooked-it-all-day sauce is perfect tossed with linguine. It also freezes well and can be ready in minutes with a quick thaw in the microwave.

Yield: 8 servings (serving size: 1 1/2 cups)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 324
  • Calories from fat: 0.0%
  • Fat: 9.4g
  • Saturated fat: 2g
  • Monounsaturated fat: 4g
  • Polyunsaturated fat: 3.1g
  • Protein: 23.9g
  • Carbohydrate: 43.6g
  • Fiber: 7.2g
  • Cholesterol: 47.3mg
  • Iron: 3.7mg
  • Sodium: 444mg
  • Calcium: 81mg

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
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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