Fettuccine bolognese

Yield: 6 Servings

Measure Ingredient
2 tablespoons Olive Oil
3 \N Italian Sausages; Sliced
1 \N Onion; Finely Chopped
1 \N Carrot; Finely Chopped
1 \N Celery Stalk; Finely Chopped
2 \N Cloves Garlic; Minced
2 cans (28 oz.) Whole Tomatoes; Drained and Chopped
½ cup Dry White Wine; (Non-Alcohol Substitute: Apple Juice & Water)
2 tablespoons Tomato Paste
1 tablespoon Dried Rosemary
1 tablespoon Dried Basil
½ teaspoon Black Pepper; Freshly Ground
¾ cup Evaporated Milk
1 pounds Fresh Fettuccine

There's much more to preparing pasta than boiling water and heating up a jar of sauce. If you use your noodle, you'll see that it doesn't a lot of time to get creative with dinner this week. Prepare today's sauce recipe when you have the time, and serve it hot with fresh Fettuccine when you're short on time, as The Cook and Kitchen Staff at Recipe-a-Day continue to offer your some of our Pasta Greats! Warm olive oil in a large skillet over medium heat. Add chopped sausages onion, carrot, celery and garlic. Cook, stirring often to break up sausage, until meat has lost its pink color or approximately 8-minutes. Transfer mixture to a medium saucepan. Add remaining ingredients less the evaporated milk. Cook over low heat until thick and chunky, and reduced to about 5 cups. Cooking time varies but it should be at least 1 to 1½ hours to prepare the reduced sauce.

Twenty minutes before serving, prepare Fettuccine as directed on the package. Drain and splash with a dab of olive oil to keep pasta from sticking, if desired. Five minutes prior to serving the sauce, add the evaporated milk and continue to simmer. Serve warm Bolognese sauce pored over cooked Fettuccine. Sauce can be refrigerated for up to 3-days or frozen for up to 1-month.

Posted to dailyrecipe@... by The Cook & Kitchen Staff <dailyrecipe-owner@...> on Apr 21, 1998

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