Penne Bolognese

Penne Bolognese
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Penne Bolognese ingredients

  • 2 t olive oil
  • 1 Onion, minced
  • 1 Carrot, minced
  • 1 celery rib, minced
  • 1⁄2 lb beef, lean, ground
  • 1⁄2 c White wine, dry
  • 1⁄3 c Tomato paste
  • 1 2⁄3 c Milk
  • 3⁄4 t Salt
  • 1⁄2 t Pepper
  • 1⁄2 t Oregano
  • 12 oz penne pasta
  • 1⁄4 c parsley, fresh, chopped
  • 3 T Parmesan cheese

Cooking Penne Bolognese

1. In a large nonstick skillet, heat the oil until hot but not smoking over medium heat.
2. Add the onion and cook, stirring frequently, until softened about 5 minutes.
3. Stiri 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.
4. Stir in the ground beef and cook until no longer pink about 4 minutes.
5. Add the wine and cook until the liquid has evaporated about 5 minutes.
6. 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.
7. 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.
8. Meanwhile, cook the pasta in a large pot of boiling water until just tender.
9. Drain well.
10. Transfer the sauce to a large bowl.
11. Add the pasta, parsely, if desired and the Parmesani and toss to combine.
12. Spoon the penne Bolognese into 4 serving bowls.
13. Suggested accompaniments: Shredded Belgian endive with cooked frown artichoke hearts tossed with a nonfat Italian dressing.

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