Pasta Bolognese

 

1

package (13.25 oz) whole-grain linguine

2

links (4 oz each) spicy Italian turkey sausage, casings removed

1

lb extra-lean (at least 90%) ground beef

1

large onion, chopped (1 cup)

1

package (8 oz) fresh whole mushrooms, chopped

1

tablespoon finely chopped fresh or 1 teaspoon dried rosemary leaves

1

can (28 oz) petite diced tomatoes, undrained

1/2 cup evaporated fat-free milk

1/4 teaspoon freshly ground pepper

1/8 teaspoon salt

Shaved Parmesan cheese, if desired

• 1 Cook linguine in 5-quart Dutch oven as directed on package, omitting salt and oil; drain. Return to pan; cover to keep warm.
• 2 Meanwhile, spray 12-inch skillet with olive oil cooking spray; heat over medium-high heat. Add sausage, beef and onion; cook 2 minutes, stirring to crumble sausage; drain, if necessary. Add mushrooms and rosemary. Cook 5 minutes, stirring occasionally, until sausage and beef are thoroughly cooked.
• 3 Stir in tomatoes. Reduce heat; simmer uncovered 3 minutes. Stir in milk, pepper and salt; cook 2 minutes longer.
• 4 Add meat sauce to linguine in Dutch oven; toss to coat. Sprinkle individual servings with cheese.