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Suggest a better description1. Put a pot of salted water on to boil.
2. In a large nonstick skillet, heat oil over med heat. Add sausage and cook, breaking up clumps with a spoon, until browned, about 3 mins.
Add onion and carrot and cook, stirring frequently, until vegetables soften and begin to brown, about 4 mins. Add garlic, oregano and crushed red pepper; cook, stirring, for 1 minute more. Stir in wine and increase heat to high. Cook, stirring occasionally, until wine has evaporated about 5 mins. Add tomatoes and roasted red peppers; reduce heat to low. Cover and simmer, stirring often, until sauce is thickened, about 30 mins. Add chicken broth and return to simmer.
3. In a small bowl, whisk milk and flour; stir into simmering sauce. Cook, stirring, until sauce has thickened, 3-5 mins more. Stir in parsley and season with s & p. Keep sauce warm. (will keep, covered in fridge for up to 2 days or in freezer for 1 month).
4. Cook pasta until al dente: 4-5 mins. , 10 mins for dried. Drain, toss with sauce, serve with parmesan.
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Serving Size: 1 Serving (560g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 525 | ||
Calories from Fat: 318 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 35.3g | 47 % | |
Saturated Fat 11.1g | 56 % | |
Monounsaturated Fat 14.3g | ||
Polyunsanturated Fat 6.9g | ||
Cholesterol 164.7mg | 51 % | |
Sodium 446.9mg | 15 % | |
Potassium 488.9mg | 13 % | |
Total Carbohydrate 5.5g | 2 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 5.2g | ||
Protein 43g | 61 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 525
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