| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Italian |
Italian, Low-cal, Easy |
4 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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