Recipe - Fettuccine Bolognese

2 tablespoon Olive Oil
3 Italian Sausages; Sliced
1 Onion; Finely Chopped
1 Carrot; Finely Chopped
1 Celery Stalk; Finely Chopped
2 Cloves Garlic; Minced
2 cn (28 oz.) Whole Tomatoes;
Drained and Chopped
One half cup Dry White Wine; (NonAlcohol
Substitute: Apple Juice &
Water)
2 tablespoon Tomato Paste
1 tablespoon Dried Rosemary
1 tablespoon Dried Basil
One half teaspoon Black Pepper; Freshly Ground
Three fourths cup Evaporated Milk
1 pound 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 RecipeaDay 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 8minutes. 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 1 One half 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 3days or
frozen for up to 1month.

Posted to dailyrecipe@recipeaday.com by The Cook & Kitchen Staff
dailyrecipeowner@recipeaday.com on Apr 21, 1998