Fettuccine Bolognese


Fettuccine Bolognese
 
Author:
Recipe type: Entree
Ingredients
  • 3 spicy Andouille sausages, crumbled
  • 1 medium yellow onion, finely chopped
  • 1 carrot, finely chopped
  • 1 celery stalk, finely chopped
  • 2 cloves garlic, minced
  • 3½ pounds tomatoes, drained and chopped
  • ½ cup dry white wine
  • 2 tablespoons tomato paste
  • 1 tablespoon dried rosemary
  • 1 tablespoon dried basil
  • ½ teaspoon freshly ground black pepper
  • ¾ cup evaporated lowfat milk
  • 1 pound fettuccine
Instructions
  1. Brush non-stick pan with olive oil.
  2. Add sausage, onion, carrot, celery and garlic and cook until meat browns.
  3. Transfer to medium saucepan.
  4. Add remaining ingredients except for milk.
  5. Cook over low heat until thick (will take 60 to 90 minutes).
  6. Add the evaporated milk and simmer five minutes.
  7. Serve over cooked fettuccine.

 

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