Penne Bolognese
- Reviews 1
Ready In: 1 hr
Serves: 4
Ingredients
- 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
- 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.
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