In a Saucepan
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
⅛ 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.