Penne bolognese~

Yield: 4 servings

Measure Ingredient
2 teaspoons Olive oil
1 \N Onion -- minced
1 \N Carrot -- minced
1 \N Rib Celery -- minced
½ pounds Lean ground beef
½ cup Dry white wine
⅓ cup No salt added tomato paste
1⅔ cup Low fat (1%) milk -- divided
¾ teaspoon Salt
½ teaspoon Freshly ground black pepper
½ teaspoon Dried oregano
12 ounces Penne pasta -- or rigatoni or ziti
¼ cup Chopped fresh parsley -- optional
3 tablespoons Grated Parmesan or Romano cheese

Prep. Time: 25 minutes Total Time: 45 minutes In a large nonstick skillet, heat oil until hot but not smoking, over medium heat. Add onion and cook, stirring frequently, until softened, about 5 minutes. Stir in carrot, celery, and ⅓ cup water; cook until vegetables are tender and liquid has evaporated, about 5 minutes longer. Stir in ground beef and cook until no longer pink, about 4 minutes. Add wine and cook until the liquid has evaporated, about 5 minutes. Stir in tomato paste, ⅔ cup of milk, 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 pasta in a large pot of boiling water until just tender. Drain well. Transfer sauce to a large bowl. Add the pasta, parsley, if desired, and Parmesan and toss to combine. Spoon into 4 serving bowls and serve.

Per serving: Calories 592; fat 18 g (27%); sat fat 7 g; carbohydrate 79 g; protein 27 g; cholesterol 50 mg; sodium 611 mg.

Typed for you by Marjorie Scofield 9/28/95 Recipe By : Great Taste - Low Fat Pasta from Time Life From: Marjorie Scofield Date: 09-28-95 (22:12) (160) Fido: Recipes

Similar recipes