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How To make Penne Bolognese

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Ingredients
2
teaspoon
olive oil
1
each
onion, minced
1
each
carrot, minced
1
each
celery rib, minced
1/2
pound
beef, lean, ground
1/2
cup
white wine, dry
1/3
cup
tomato paste
1 2/3
cup
milk
3/4
teaspoon
salt
1/2
teaspoon
pepper
1/2
teaspoon
oregano
12
oz
penne pasta
1/4
cup
parsley, fresh, chopped
3
tablespoon
parmesan cheese

Directions:
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, parsely, 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.

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