Penne Bolognese

1. 1

   In a large non-stick skillet, heat the oil until hot but not smoking over medium heat.

2. 2

   Add the onion and cook, stirring frequently, until softened, about 5 minutes.

3. 3

   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.

4. 4

   Stir in the beef and cook until no longer pink, about 4 minutes.

5. 5

   Add the wine and cook until the liquid has evaporated, about 5 minutes.

6. 6

   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.

7. 7

   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.

8. 8

   Meanwhile, cook the pasta in a large pot of boiling water until just tender.Drain well.

9. 9

   Transfer the sauce to a large bowl, add the pasta, the parsley, if desired, and the Parmesan and toss to combine all.

10. 10

    Spoon the Penne Bolognese into 4 bowls and serve with additional Parmesan cheese, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.