Recipe by Leslie in Texas
This is a streamlined version of the classic Bolognese meat sauce that is fairly low fat. The penne pasta is perfect for trapping the chunky sauce, but you can substitute other sturdy pasta shapes, such as rigatoni or ziti. Serve with a salad, crusty garlic bread and a good Italian red wine for a great meal!
- 2 teaspoons olive oil
- 1 onion, diced
- 1 carrot, diced
- 1 celery rib, diced
- 1⁄2 lb lean ground beef
- 1⁄2 cup dry white wine
- 1⁄3 cup no-added-salt tomato paste
- 1 2⁄3 cups 1% low-fat milk
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon fresh ground pepper
- 1⁄2 teaspoon dried oregano
- 12 ounces penne pasta
- 1⁄4 cup fresh parsley, chopped (optional)
- 3 tablespoons grated parmesan cheese or 3 tablespoons romano cheese
Directions See How It's Made
- In a large non-stick 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 carrots,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 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 the 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, the parsley, if desired, and the Parmesan and toss to combine all.
- Spoon the Penne Bolognese into 4 bowls and serve with additional Parmesan cheese, if desired.