You’ll Need:

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

Directions : 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.