Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 2 teaspoons olive oil

  3. 1 onion -- minced

  4. 1 carrot -- minced

  5. 1 celery rib -- minced

  6. 1/2 pound ground beef -- lean

  7. 1/2 cup white wine -- dry

  8. 1/3 cup tomato paste

  9. 1 2/3 cups milk

  10. 3/4 teaspoon slat

  11. 1/2 teaspoon pepper

  12. 1/2 teaspoon oregano

  13. 12 ounces penne pasta

  14. 1/4 cup parsley -- chopped

  15. 3 tablespoons parmesan cheese

Instructions Jump to Ingredients ↑

  1. 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.

  2. Stir in the ground beef and cook until no longer pink about 4 minutes.

  3. Add the wine and cook until the liquid has evaporated about 5 minutes.

  4. 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.

  5. 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, parsley, if desired and the Parmesan and toss to combine.

  6. Spoon the Penne Bolognese into 4 serving bowls.

  7. Suggested accompaniments: Shredded Belgian endive with cooked frown artichoke hearts tossed with a nonfat Italian dressing.


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