Penne Bolognese

1. 1

   In a large nonstick 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 carrot, celery, and 13 cup of water and cook until the vegetables are tender and the liquid has evaporated about 5 minutes longer.

4. 4

   Stir in the ground 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, 23 cup of 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.

9. 9

   Drain well.

10. 10

    Transfer the sauce to a large bowl.

11. 11

    Add the pasta, parsely, if desired and the Parmesan and toss to combine.

12. 12

    S

13. 13

    poon the Penne Bolognese into 4 serving bowls.

14. 14

    Suggested accompaniments: Shredded Belgian endive with cooked frown artichoke hearts tossed with a nonfat Italian dressing.

* Per serving · 4 servings · Values may vary.