Penne Bolognese
Try this original pasta dish that is ideal for a dinner for two. Great served with freshly toasted garlic bread.
Yield
4 servingsPrep
20 minCook
40 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | teaspoons |
olive oil
|
|
| 1 | each |
onions
minced |
|
| 1 | each |
carrots
minced |
|
| 1 | each |
celery stalks
minced |
|
| ½ | pound |
beef
lean, ground |
|
| ½ | cup |
white wine
dry |
*
|
| ⅓ | cup |
tomato paste
|
|
| 1 ⅔ | cup |
milk
|
|
| ¾ | teaspoons |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
| ½ | teaspoon |
oregano
|
|
| 12 | ounces |
pasta, penne
|
|
| ¼ | cup |
parsley leaves
fresh, chopped |
|
| 3 | tablespoons |
Parmesan cheese
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | ml |
olive oil
|
|
| 1 | each |
onions
minced |
|
| 1 | each |
carrots
minced |
|
| 1 | each |
celery stalks
minced |
|
| 226.8 | g |
beef
lean, ground |
|
| 118 | ml |
white wine
dry |
*
|
| 79 | ml |
tomato paste
|
|
| 394 | ml |
milk
|
|
| 3.8 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
| 2.5 | ml |
oregano
|
|
| 346.8 | ml/g |
pasta, penne
|
|
| 59 | ml |
parsley leaves
fresh, chopped |
|
| 45 | ml |
Parmesan cheese
|
|
Directions
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 ⅓ 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, ⅔ 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. S
poon the Penne Bolognese into 4 serving bowls.
Suggested accompaniments: Shredded Belgian endive with cooked frown artichoke hearts tossed with a nonfat Italian dressing.
