In a Slow Cooker
Tomato-Mushroom Bolognese with Whole Grain Linguine
1 (14 ½-ounce) can diced tomatoes
¾ cup canned tomato sauce
1 small onion, finely chopped
1 small carrot, finely chopped
1 small celery stalk with leaves, finely chopped
½ cup finely chopped cremini or white mushrooms
½ cup finely chopped fresh fennel
1 garlic clove, minced
⅛ teaspoon black pepper
½ cup grated Parmesan cheese
¼ cup reduced-fat (2%) milk, at room temperature
12 ounces whole grain linguine, cooked according to package directions
1 Combine tomatoes, tomato sauce, onion, carrot, celery, mushrooms, fennel, garlic, and pepper in 5- or 6-quart slow cooker. Cover and cook until vegetables are softened, about 3½ hours on low.
2 Stir together ¼ cup of Parmesan and the milk in small bowl; stir into vegetable mixture. Cook 30 minutes longer. Add linguine and toss until mixed well. Serve sprinkled with remaining ¼ cup cheese.
PER SERVING (1 ½ cups): 432 Cal, 5 g Total Fat, 2 g Sat Fat, 0 g Trans Fat, 10 mg Chol, 657 mg Sod, 83 g Carb, 11 g Sugar, 14 g Fib, 20 g Prot, 207 mg Calc.
FYI A food processor makes quick work of finely chopping the vegetables. Process the hard vegetables first, then the soft ones.