I never met a bowl of pasta that I didn’t love and my hips can prove that. Today’s recipe is from Prevention magazine and is for a healthy version of pasta Bolognese. It is a delicious alternative to the heavy fat content of the original, substituting turkey and lean sirloin for the veal and beef of the traditional version. Trust me when I say this dish is phenomenal and you won’t notice that it is lower in calories and fat.
Ingredients:
Directions:
Heat the oil in a large skillet over medium heat.
Add the garlic, carrot, celery, and onion and saute until the vegetables are cooked through, about 5 minutes.
Add the turkey, pork, and ground sirloin and stir with a wooden spoon until the meat is no longer pink.
Drain any accumulated fat from the bottom of the pan and add the tomatoes, tomato paste, broth, milk, and bay leaves.
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.
Cook the pasta in a large pot of salted boiling water according to the package instructions. Drain the pasta and toss with hot sauce. Serve sprinkled with Parmesan.
Nutritional Facts:
| CALORIES | 507.6 CAL |
| FAT | 11.9 G |
| SATURATED FAT | 4.3 G |
| SODIUM | 463.9 MG |
| CARBOHYDRATES | 67.7 G |
| TOTAL SUGARS | 10.6 G |
| DIETARY FIBER | 4.5 G |
| PROTEIN | 32 G |
Happy Eating!
Creativity Bug ~ Sue
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