Penne Bolognese
By: Anonymous
Published: Saturday, December 5, 2009 - 11:55pm

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
 cup tomato paste
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.