Pasta Bolognese

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 8 ounce button mushrooms chopped
• 28 ounce canned tomatoes diced undrained canned
• 0.5 cup evaporated milk fat-free
• 1 tablespoon rosemary fresh finely chopped
• 8 ounce turkey sausage italian hot
• 1 pound ground beef 93% lean
• 1 cup onion chopped
• 0.1 teaspoon salt 
• 13.3 ounce whole-grain linguine (such as Ronzoni Healthy Harvest)

Equipment

• frying pan
• dutch oven

Directions

1. Cook pasta in a large Dutch oven according to package directions, omitting salt and fat; drain, return to pan, and keep warm.
2. While pasta cooks, remove casings from sausage.
3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
4. Add sausage, beef, and onion; cook 2 minutes, stirring to crumble; drain, if necessary.
5. Add mushrooms and rosemary. Cook 5 minutes or until browned.
6. Stir in tomatoes; reduce heat, and simmer, uncovered, 3 minutes. Stir in milk, pepper, and salt; cook 2 minutes.
7. Add sauce to pasta, tossing well.
8. Sprinkle with cheese, if desired.
9. Serve with: Shaved Fennel Salad