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.
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)
How to Make It
Cook pasta in a large Dutch oven according to package directions, omitting salt and fat; drain, return to pan, and keep warm.
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.
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.
Serve with: Shaved Fennel Salad
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