This was my first attempt at making a homemade bolognese sauce. I was surprised at how easy it was. This recipe is from Cuisine at Home magazine. It is from the same issue that the Lite Alfredo Sauce was in. One of my favorite things about this recipe is that all the veggies are processed in the food processor before adding them to the sauce. This is perfect for picky eaters (like me) and kids. Just like the Lite Alfredo Sauce, no one would ever suspect this sauce was low-fat. It is full of great flavor.
This makes a ton of sauce. We ate this two nights and still had a lot leftover. Luckily, this sauce freezes well. Make a full batch and freeze half. You’ll have dinner another night with no effort!
Lightened Bolognese Sauce
Cuisine at Home
1 Tbsp olive oil
1 lb. ground turkey breast or lean ground beef
8oz bulk Italian turkey sausage
½ cup diced onion
½ cup diced carrot
½ cup diced celery
1 Tbsp minced garlic
1 cup 2% cottage cheese
¼ cup tomato paste
1 can (28oz) Italian style diced tomatoes in juice (I used crushed)
1 cup dry red wine
2 Tbsp balsamic vinegar
2 tsp each dried oregano and basil
½ tsp kosher salt
¼ – ½ tsp red pepper flakes
½ cup low fat cream cheese
1 cup chopped fresh parsley
Heat oil in a large sauté pan or Dutch oven over medium-high. Add turkey breast and sausage breaking into smaller chunks; cook until browned.
Process onion, carrot, celery and garlic in a food processor until minced; add to browned meat. Cook vegetables until softened, 5 minutes. Process cottage cheese in food processor until smooth, 2 minutes; stir into meat mixture in pan.
Stir in tomato paste, cook 1 minute. Add tomatoes, wine, vinegar, oregano, basil, salt and pepper flakes. Reduce heat to medium-low; simmer sauce for 40-45 minutes, stirring occasionally. Add the cream cheese, stirring until melted, then stir in parsley.