Ingredients:
2 teaspoons olive oil
1 onions, diced
1 carrots, diced
1 celery ribs, 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:
In a large non-stick 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 carrots,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 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 the 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, the parsley, if desired, and the Parmesan and toss to combine all.
Spoon the Penne Bolognese into 4 bowls and serve with additional Parmesan cheese, if desired.
Servings: 4
Time preparation: 20 min.
Time total: 60 min.