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A Hearty, Lower-Calorie Bolognese Sauce Recipe

You can go ahead and have seconds when it comes to this pasta dish.

Call it meat sauce, call it ragù, call it whatever you want, but there's no denying that a well-made pasta sauce is one of life's finest pleasures. The Italians traditionally make Bolognese with pork, veal, and beef—a rich combination that makes for a delicious but calorie-laden bowl. This Bolognese follows the same technique used for an authentic, velvety sauce, but subs in turkey for veal and lean sirloin for fattier beef. You can serve this over dried spaghetti or fettuccine, but fresh pasta really is best.

Nutrition: 590 calories, 14 g fat (5 g saturated), 840 mg sodium

Serves 6

You'll Need

½ Tbsp olive oil
3 cloves garlic, minced
1 medium carrot, diced
2 stalks celery, finely chopped
1 medium yellow onion, diced
6 oz ground turkey
6 oz ground pork
6 oz ground sirloin
1 can (28 oz) diced tomatoes
2 Tbsp tomato paste
1 cup reduced-sodium chicken or beef broth
1 cup milk
2 bay leaves
Salt and black pepper to taste
1 package fresh or 1 lb dried fettuccine
Parmesan, grated

How to Make It

  1. Heat the oil in a large skillet over medium heat. Add the garlic, carrot, celery, and onion, and sauté until the vegetables are cooked through, about 5 minutes.
  2. Add the turkey, pork, and ground sirloin and stir with a wooden spoon until the meat is no longer pink.
  3. Drain any accumulated fat from the bottom of the pan and add the tomatoes, tomato paste, broth, milk, and bay leaves.
  4. Turn the heat down and simmer for at least 30 minutes (and up to 2 hours), until the sauce has thickened. Season to taste with salt and pepper and keep warm.
  5. Cook the pasta in a large pot of salted boiling water according to the package instructions.
  6. Drain the pasta and toss with hot sauce. Serve sprinkled with Parmesan.

Eat This Tip

This sauce keeps (and freezes) perfectly, so go ahead and double the recipe, but don't limit yourself to serving it over spaghetti or fettuccine. Rich Bolognese is great served over soft polenta or used to dress 3-cheese ravioli, and it is a critical component in a rich, lusty, authentic Italian lasagna.

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