Penne bolognese
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Olive oil |
| 1 | Onion, minced | |
| 1 | Carrot, minced | |
| 1 | Celery rib, minced | |
| ½ | pounds | Ground beef, lean |
| ½ | cup | White wine, dry |
| ⅓ | cup | Tomato paste |
| 1⅔ | cup | Milk |
| ¾ | teaspoon | Slat |
| ½ | teaspoon | Pepper |
| ½ | teaspoon | Oregano |
| 12 | ounces | Penne pasta |
| ¼ | cup | Parsley, chopped |
| 3 | tablespoons | Parmesan cheese |
Directions
In a large nonstick skillet, heat the oil until hot but not smoking over medium heat. Add the onion and cook, stirring frequently, until softened about 5 minutes. Stir in the carrot, celery, and ⅓ cup of water and cook until the vegetables are tender and the liquid has evaporated about 5 minutes longer. Stir in the ground beef and cook until no longer pink about 4 minutes. Add the wine and cook until the liquid has evaporated about 5 minutes. Stir in the tomato paste, ⅔ cup of milk, the salt, pepper and oregano, reduce to a simmer and cook, stirring frequently, until the milk has been absorbed. Continue to cook until the sauce is thick and creamy, gradually adding the remaining 1 cup milk until all has been absorbed about 20 minutes longer. Meanwhile, cook the pasta in a large pot of boiling water until just tender. Drain well. Transfer the sauce to a large bowl.
Add the pasta, parsely, if desired and the Parmesan and toss to combine. Spoon the Penne Bolognese into 4 serving bowls. Suggested accompaniments: Shredded Belgian endive with cooked frown artichoke hearts tossed with a nonfat Italian dressing.