Pasta Bolognese
Serving Size
1 1/2 cups
Servings
8
Prep Time
5 min
Cook Time
15 min
Ingredients
1 (13.25-ounce) package
2 (4-ounce) links
Olive oil-flavored
1 pound
1 cup
1 (8-ounce) package
1 tablespoon finely chopped
1 (28-ounce) can
1/2 cup
1/4 teaspoon freshly ground
1/8 teaspoon
Directions
- Cook pasta in a large Dutch oven according to package directions, omitting salt and fat; drain, return to pan, and keep warm.
- While pasta cooks, remove casings from sausage. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add sausage, beef, and onion; cook 2 minutes, stirring to crumble; drain, if necessary. Add mushrooms and rosemary. Cook 5 minutes or until browned.
- Stir in tomatoes; reduce heat, and simmer, uncovered, 3 minutes. Stir in milk, pepper, and salt; cook 2 minutes. Add sauce to pasta, tossing well. Sprinkle with cheese, if desired.
- Serve with: Shaved Fennel Salad
Nutrition Information
| Sodium | 444 mg |
| Saturated fat | 2 g |
| Protein | 23.9 g |
| Polyunsaturated fat | 3.1 g |
| Monounsaturated fat | 4 g |
| Fiber | 7.2 g |
| Fat | 9.4 g |
| Cholesterol | 47.3 mg |
| Carbs | 43.6 g |
| Calories | 324 |
Cooking Light Fresh Food Fast Weeknight Meals, Oxmoor House 2010