Turkey Bolognese Sauce with Fettucine
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Makes 6 to 8 servings; 5 cups sauce
This is one of my favorite pasta sauces--it seems indulgently rich and
meaty. Sometimes I make a triple batch to freeze leftovers for future meals. I
like to add evaporated skimmed milk to give the sauce it's required
creaminess, but it's actually optional.
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
- 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.
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