Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Italian Low-cal
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 ts Olive oil
1 Onion, minced
1 Carrot, minced
1 Celery rib, minced
1/2 lb Ground beef, lean
1/2 c White wine, dry
1/3 c Tomato paste
1 2/3 c Milk
3/4 ts Slat
1/2 ts Pepper
1/2 ts Oregano
12 oz Penne pasta
1/4 c Parsley, chopped
3 tb Parmesan cheese
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.
Stir in the ground beef and cook until no longer pink about 4 minutes.
Add the wine and cook until the liquid has evaporated about 5 minutes.
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.
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, parsely, if desired and the Parmesan and toss to combine.
Spoon the Penne Bolognese into 4 serving bowls.
Suggested accompaniments: Shredded Belgian endive with cooked frown
artichoke hearts tossed with a nonfat Italian dressing.
