Penne bolognese
Yield: 4 Servings
Ingredients:
- 2 ts Olive oil
- 1 Onion minced
- 1 Carrot minced
- 1 Celery rib minced
- 1/2 lb Ground beef lean
- 1/2 c White wine dry
- 1/3 c Tomato paste
- 1 2/3 c Milk
- 3/4 ts Slat
- 1/2 ts Pepper
- 1/2 ts Oregano
- 12 oz Penne pasta
- 1/4 c Parsley chopped
- 3 tb Parmesan cheese
Instructions:
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.
