Ingredients
1
package (13.25 oz) whole-grain linguine
2
links (4 oz each) spicy Italian turkey sausage, casings removed
1
lb extra-lean (at least 90%) ground beef
1
large onion, chopped (1 cup)
1
package (8 oz) fresh whole mushrooms, chopped
1
tablespoon finely chopped fresh or 1 teaspoon dried rosemary leaves
1
can (28 oz) petite diced tomatoes, undrained
1/2
cup evaporated fat-free milk
1/4
teaspoon freshly ground pepper
1/8
teaspoon salt
Shaved Parmesan cheese, if desired
Preparation
Cook linguine in 5-quart Dutch oven as directed on package, omitting salt and oil; drain. Return to pan; cover to keep warm.
Meanwhile, spray 12-inch skillet with olive oil cooking spray; heat over medium-high heat. Add sausage, beef and onion; cook 2 minutes, stirring to crumble sausage; drain, if necessary. Add mushrooms and rosemary. Cook 5 minutes, stirring occasionally, until sausage and beef are thoroughly cooked.
Stir in tomatoes. Reduce heat; simmer uncovered 3 minutes. Stir in milk, pepper and salt; cook 2 minutes longer.
Add meat sauce to linguine in Dutch oven; toss to coat. Sprinkle individual servings with cheese.
