Side Pannel
Penne Bolognese
Penne Bolognese
- Recipe Submitted by ADMIN on 09/26/2007
Category: Low Calorie, Italian
Ingredients List
- 2 ts Olive oil
- 1 Onion, minced
- 1 Carrot, minced
- 1 Celery rib, minced
- 1/2 lb Ground beef, lean
- 1/2 c White wine, dry
- 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
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.
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.
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
