Ragu Bolognese

 Makes 4 servings

1/2          pound Italian sausage  links , casings removed
1             large carrot , finely chopped
1             small onion , finely chopped
1             celery rib , finely chopped
1             can (15 ounces) crushed tomatoes
1/2          cup reduced-sodium chicken broth
2             tablespoons balamic 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 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 pasto  and olives  into meat sauce  . Drain pasta  ; serve with meat sauce .

Slow simmering  creates  this rich meat sauce  that's absolutely delicious . The veggies add fiber  , and I use milk and turkey sausage  to keep it light . This flavoeful  dish is great for  special family suppers .