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1
In a large nonstick skillet, heat the oil until hot but not smoking over medium heat.
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2
Add the onion and cook, stirring frequently, until softened about 5 minutes.
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3
Stir in the carrot, celery, and 13 cup of water and cook until the vegetables are tender and the liquid has evaporated about 5 minutes longer.
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4
Stir in the ground beef and cook until no longer pink about 4 minutes.
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5
Add the wine and cook until the liquid has evaporated about 5 minutes.
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6
Stir in the tomato paste, 23 cup of milk, the salt, pepper and oregano, reduce to a simmer and cook, stirring frequently, until the milk has been absorbed.
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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.
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8
Meanwhile, cook the pasta in a large pot of boiling water until just tender.
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9
Drain well.
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10
Transfer the sauce to a large bowl.
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11
Add the pasta, parsely, if desired and the Parmesan and toss to combine.
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12
S
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13
poon the Penne Bolognese into 4 serving bowls.
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14
Suggested accompaniments: Shredded Belgian endive with cooked frown artichoke hearts tossed with a nonfat Italian dressing.
