Thursday, February 20, 2014

Linguini with a Light Bolognese Sauce

This light sauce comes together in a jiffy! It is also another way to get some vegetables into your children's diets!

serves 8 (  1 c. pasta with sauce and 1 T. Parmesan cheese = 10 points +)

  • 1 T. olive oil
  • 1 onion, finely chopped
  • 1 medium carrot, finely chopped
  • 1 celery rib, finely chopped
  • 2 garlic cloves, crushed
  • 12 oz. ( 3 links) Jenny O hot Italian sausage, casings removed
  • 1 ( 15 oz.) can tomato sauce
  • 1 ( 6 oz) can tomato paste
  • 1 c. water 
  • 1 c. white wine
  • 2 tsp. oregano
  • 1 tsp. dried basil
  • salt and pepper to taste
  • 16 oz. uncooked linguini
  • 8 T. Parmesan cheese, grated

Heat oil in a large nonstick saucepan over medium heat. Add onion, carrot and celery. Cook until onion is translucent. Stir in garlic and cook 1 minute. Stir in sausage, breaking apart with a wooden spoon. Cook until sausage is no longer pink. Add tomato sauce, paste, water, wine and spices ( through salt and pepper). Bring to a boil, reduce heat, cover and simmer for 30 minutes or up to 2 hours. If sauce thickens too much add just a bit more water.

When nearly ready to serve, boil pasta until al dente. Drain. Serve sauce over pasta. Top each helping with 1 T. grated Parmesan cheese.

adapted from the cookbook "Fast and Fit" by Theresa Guidice

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