Fettuccine Bolognese recipe

Ingredients:
3
turkey italian sausages
1 onion, finely chopped
1 carrot, finely
chopped
1 celery stalk, finely chopped
2 cloves garlic, minced
2 28
oz. cans tomatoes, drained & chopped
1/2 cup dry white wine
2
tablespoons tomato paste
1 tablespoon dried rosemary
1 tablespoon
dried basil
1/2 teaspoon freshly ground black pepper
3/4 cup
evaporated lowfat milk
1 pound fresh pasta

Procedures:
Brush non-stick pan
lightly with olive oil. Add turkey sausages (casings removed and broken up),
onion, carrot, celery and garlic and cook, stirring often to break up
sausage, until meat has lost its pink color (about 5 minutes). Transfer to
medium saucepan. Add remaining ingredients except for milk. Cook over low
heat until thick and reduced to about 5 cups (about an 1 hour and 15
minutes). Add the evaporated milk and simmer 5 minutes. Serve over cooked
pasta or refrigerate for 3 days or freeze for 1 month.