Spaghetti Bolognese, YUM!

Because my brother is obsessed with Spaghetti Bolognese and the fully loaded version is well...loaded with fat and calories, I kept my eye out for a healthier version. I was delighted by this Sandra Lee version and with a few modifications (frozen chopped onions Sandra? Seriously? How lazy can you be?) made it this past Sunday. Haven't heard back from the brother yet but the sister described it as "tasting not like diet food" (a huge compliment from her) and gave it 4.25(out of 5) stars.

Spaghetti Bolognese
Makes 8 large servings

Ingredients:

1 box spaghetti (I used organic whole wheat)
1 carton mushrooms
1.25 lbs ground turkey breast (I used lean, not extra lean)
1 onion, chopped
1 tsp crushed garlic
1 jar (25.5 ounce) pasta sauce
1 cup Merlot
1 cup chicken broth (I use the low sodium version)
1/4 cup low-fat evaporated milk
Parmesan cheese(for topping)

Directions:

Cook pasta, drain return to pot and toss with a bit of olive oil to keep it from sticking

In a large skillet sprayed with olive oil, add the ground turkey, onions and garlic and cook until meat is no longer pink. Add the pasta sauce, wine and chicken broth to skillet and bring to a boil. Reduce heat and simmer 5-10 minutes until sauce thickens. Stir in evaporated milk.

Toss with pasta, top with Parmesan cheese if desired and serve!