Penne Bolognese

Ingredients

2 teaspoons olive oil
1 onion, minced
1 carrot, minced
1 celery rib, minced
1/2 pound ground beef, lean
1/2 cup white wine, dry
1 2/3 cups milk
3/4 teaspoon slat
1/2 teaspoon pepper
1/2 teaspoon oregano
12 ounces penne pasta
1/4 cup parsley, chopped
3 tablespoons parmesan cheese

Preparation

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.
6
Drain well. Transfer the sauce to a large bowl. Add the pasta, parsley, if desired and the Parmesan and toss to combine.
7
Spoon the Penne Bolognese into 4 serving bowls.
8
Suggested accompaniments: Shredded Belgian endive with cooked frown artichoke hearts tossed with a nonfat Italian dressing.

Tools

 



Yield:

4.0 servings

Added:

Saturday, December 5, 2009 - 11:55pm

Creator:

Anonymous

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