Penne Bolognese

Photo: flickr user avlxyz

Ingredients

2 teaspoons olive oil

1 onion, minced

1 carrot, minced

1 celery rib, minced

1/2 pound ground beef, lean

1/2 cup white wine, dry

cup tomato paste

1 2/3 cups milk

3/4 teaspoon slat

1/2 teaspoon pepper

1/2 teaspoon oregano

12 ounces penne pasta

1/4 cup parsley, chopped

3 tablespoons parmesan cheese

Preparation

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, parsley, 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.