Ragu Bolognese

1/2 pound Italian turkey sausage links, casings removed
1 large carrot, finely chopped
1 celery rib, finely chopped
1 small onion, finely chopped
1 can (15 ounces) crushed tomatoes
1/2 cup chicken broth
2 tablespoons balsamic vinegar
1/4 teaspoon crushed red pepper flakes
3/4 cup milk
8 ounces uncooked whole wheat spiral pasta
2 tablespoons prepared pesto
1 tablespoon chopped ripe olives

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. Stir in the 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.

Cook pasta according to package directions. Stir pesto and olives into meat sauce. Drain pasta; serve with meat sauce. Makes 4 servings.