In a Saucepan

Linguine with Turkey Bolognese

1 tablespoon olive oil

1 small onion, finely chopped

1 small carrot, finely chopped

1 small celery stalk with leaves, finely chopped

1 garlic clove, minced

6 ounces ground skinless turkey breast

¼ teaspoon salt

teaspoon black pepper

Pinch ground nutmeg

¼ cup dry red wine

1 (14½-ounce) can diced tomatoes, drained

½ cup canned tomato sauce

4 tablespoons reduced-fat (2%) milk

4 tablespoons grated Parmesan cheese

12 ounces whole wheat linguine, cooked according to package directions

1  Heat oil in large heavy saucepan over medium heat. Add onion, carrot, and celery; cook, stirring, until onion is softened, about 5 minutes. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add turkey and cook, breaking it apart with wooden spoon, until browned, about 5 minutes. Stir in salt, pepper, and nutmeg.

2  Add wine to turkey mixture and bring to boil; cook until wine is evaporated, about 4 minutes. Add tomatoes and tomato sauce; simmer, stirring frequently, until tomatoes are broken down and sauce is thickened, about 30 minutes, adding 2 tablespoons of milk after 15 minutes and remaining 2 tablespoons milk 5 minutes later. Stir in 2 tablespoons of Parmesan.

3  Toss sauce with hot linguine in serving bowl until mixed well. Serve sprinkled with remaining 2 tablespoons cheese.

PER SERVING (about 1½ cups): 326 Cal, 5 g Total Fat, 1 g Sat Fat, 0 g Trans Fat, 15 mg Chol, 442 mg Sod, 54 g Carb, 7 g Sugar, 9 g Fib, 19 g Prot, 95 mg Calc.

HEALTHY EXTRA

Start your meal off with a radicchio, watercress, red onion, and tomato salad dressed with balsamic vinegar and a pinch of salt.

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