Ragu Bolognese

• 1/2 pound Italian turkey sausage links, casings removed
• 1 large carrot, finely chopped
• 1 celery rib, finely chopped
• 1 small onion, finely chopped
• 1 can (15 ounces) crushed tomatoes
• 1/2 cup reduced-sodium chicken broth
• 2 tablespoons balsamic vinegar
• 1/4 teaspoon crushed red pepper flakes
• 3/4 cup fat-free milk
• 4 cups uncooked whole wheat spiral pasta
• 2 tablespoons prepared pesto
• 1 tablespoon chopped ripe olives

1. Crumble sausage into a nonstick Dutch oven. Add the carrot, celery and onion; cook and stir over medium heat until meat is no longer pink. Drain.
2. Stir in the tomatoes, broth, vinegar and pepper flakes. Bring to a boil. Stir in milk. Reduce heat; simmer, uncovered, for 1 to 1-1/4 hours or until thickened, stirring occasionally.
3. Cook pasta according to package directions. Stir pesto and olives into meat sauce. Drain pasta; serve with meat sauce.

sausage, carrot, celery, onion, tomatoes, chicken broth, balsamic vinegar, red pepper, milk, whole wheat spiral pasta, pesto, chopped ripe olives

Taken from www.tasteofhome.com/recipes/ragu-bolognese/ (may not work)