*  Exported from  MasterCook  *

                             Penne Bolognese

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Italian                          Low-cal

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2       ts           Olive oil
   1                    Onion -- minced
   1                    Carrot -- minced
   1                    Celery rib -- minced
     1/2   lb           Lean ground beef
     1/2   c            Dry white wine
     1/3   c            Tomato paste
   1 2/3   c            Milk
     3/4   ts           Slat
     1/2   ts           Pepper
     1/2   ts           Oregano
  12       oz           Penne pasta
     1/4   c            Parsley -- chopped
   3       tb           Parmesan cheese

  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, 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, parsley, if desired, and 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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