Penne Bolognese

Penne Bolognese

Time: 1 hrs

Ingredients

• 2 teaspoons olive oil
• 1 onion, diced
• 1 carrot, diced
• 1 celery rib, diced
• 1/2 lb lean ground beef
• 1/2 cup dry white wine
• 1/3 cup no-added-salt tomato paste
• 1 2/3 cups 1% low-fat milk
• 3/4 teaspoon salt
• 1/2 teaspoon fresh ground pepper
• 1/2 teaspoon dried oregano
• 12 ounces penne pasta
• 1/4 cup fresh parsley, chopped (optional)
• 3 tablespoons grated parmesan cheese or 3 tablespoons romano cheese

Directions

• 1 In a large non-stick 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 Stir in the carrots,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 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 the 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.Drain well.
• 9 Transfer the sauce to a large bowl, add the pasta, the parsley, if desired, and the Parmesan and toss to combine all.
• 10 Spoon the Penne Bolognese into 4 bowls and serve with additional Parmesan cheese, if desired.