Turkey Bolognese Sauce
Try this chunky sauce in place of your normal pasta sauce made with ground beef. It's much lower in fat and the vegetables add a healthy twist.
Makes 8 servings
|1/2||cup chopped onion|
|1/2||cup chopped carrots|
|1/2||cup chopped celery|
|1/4||cup chopped green bell pepper|
|2||ounces Canadian bacon, chopped|
|2||cloves garlic, minced|
|1||tablespoon olive oil|
|1/2||pound ground turkey breast|
|1/2||cup reduced-sodium chicken broth|
|1||can (10 ounces) no-salt-added whole tomatoes, undrained|
|1/4||cup no-salt-added tomato paste|
|1/4||teaspoon grated nutmeg|
|1/8||teaspoon black pepper|
|1/2||pound fresh mushrooms, sliced|
|1/2||cup 1% low-fat milk|
- Place onion, carrots, celery, bell pepper, bacon and garlic in large saucepan. Add oil; cook and stir over medium heat 5 minutes or until vegetables are tender.
- Add turkey; cook and stir until completely browned. Add broth, tomatoes, tomato paste, bay leaf, nutmeg and black pepper. Bring to a boil over high heat; cover and reduce heat to medium. Simmer 45 minutes, stirring occasionally. Uncover; simmer 15 minutes.
- Add mushrooms; simmer 10 minutes. Stir in milk; simmer 5 minutes. Remove bay leaf before serving.
|Saturated Fat||1 g|
|Total Fat||3 g|
|Calories from Fat||27 %|
Check out more recipes for Italian