Sausage Bolognese with Linguine (sauce only)
- Number of Servings: 8
Ingredients
3 medium-size carrots, peeled and coarsely chopped2 ribs celery, coarsely chopped1 large onion, coarsely chopped1 tablespoon vegetable oil1 package (20 ounces) sweet Italian turkey sausage, casings removed3/4 cup dry white wine1 can (28 ounces) whole tomatoes3/4 cup milk1 box (13.25 ounces) low-carb linguine (such as Dreamfields)Grated Parmesan cheese (optional) Carrots, raw, 3 medium (remove) Celery, raw, 2 stalk, medium (7-1/2" - 8" long) (remove) Onions, raw, 1 large (remove) *Canola Oil, 1 tbsp (remove) *Italian Sausage, pork, 0.5 link, 4/lb (remove) White Wine, 6 fl oz (remove) *Tomatoes, red, ripe, canned, wedges in tomato juice, 3 cup (remove) Milk, 1%, 0.75 cup (remove)
Directions
1. Pulse carrots, celery and onion in a food processor until finely chopped.
2. Heat oil in a large nonstick skillet over medium-high heat. Add vegetable mixture and cook, stirring, 6 minutes. Rinse food processor bowl; set aside. Crumble sausage into skillet and cook for 3 minutes.
3. Add wine to skillet; bring to a simmer over medium-low heat. Simmer for 10 minutes.
4. Drain tomatoes and save the liquid. Add tomatoes to food processor bowl; pulse until finely chopped. Add tomatoes and their liquid to skillet; bring to a simmer. Reduce heat to medium; cook for 30 minutes or until most of the liquid has been absorbed. Stir in milk and cook another 8 minutes.
5. Meanwhile, cook pasta according to package directions in salted boiling water, about 12 minutes. Serve pasta with sauce, and Parmesan, if desired.
Serving Size: 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user YMI0625.
1. Pulse carrots, celery and onion in a food processor until finely chopped.
2. Heat oil in a large nonstick skillet over medium-high heat. Add vegetable mixture and cook, stirring, 6 minutes. Rinse food processor bowl; set aside. Crumble sausage into skillet and cook for 3 minutes.
3. Add wine to skillet; bring to a simmer over medium-low heat. Simmer for 10 minutes.
4. Drain tomatoes and save the liquid. Add tomatoes to food processor bowl; pulse until finely chopped. Add tomatoes and their liquid to skillet; bring to a simmer. Reduce heat to medium; cook for 30 minutes or until most of the liquid has been absorbed. Stir in milk and cook another 8 minutes.
5. Meanwhile, cook pasta according to package directions in salted boiling water, about 12 minutes. Serve pasta with sauce, and Parmesan, if desired.
Serving Size: 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user YMI0625.
Nutritional Info Amount Per Serving
- Calories: 108.8
- Total Fat: 4.4 g
- Cholesterol: 6.5 mg
- Sodium: 300.3 mg
- Total Carbs: 11.7 g
- Dietary Fiber: 1.1 g
- Protein: 3.1 g
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