"Penne Bolognese"
| Ingredients | | | 2 | teaspoon | olive oil | | | 1 | each | onion, minced | | | 1 | each | carrot, minced | | | 1 | each | celery rib, minced | | | 1/2 | pound | beef, lean, ground | | | 1/2 | cup | white wine, dry | | | 1/3 | cup | tomato paste | | | 1 2/3 | cup | milk | | | 3/4 | teaspoon | salt | | | 1/2 | teaspoon | pepper | | | 1/2 | teaspoon | oregano | | | 12 | oz | penne pasta | | | 1/4 | cup | parsley, fresh, chopped | | | 3 | tablespoon | 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 1/3 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, 2/3 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.
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