Penne Bolognese
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 tbs extra virgin olive oil1 large onion, minced1 medium carrot, minced1 rib celery, minced1/2 lb extra lean ground beef1/2 cup dry white wine1/3 can no salt added tomato paste1 2/3 cup low fat milk (1%) 3/4 tsp No Salt1/2 tsp fresh ground black pepper1/2 tbs dried oregano12 ounces penne pasta1/4 cup chopped fresh parsley3 Tbs Parmesan cheese freshly grated, reduced fat
1 In a large non-stick skillet, heat the oil over medium heat. Add the onion and cook, stirring frequently, until softened, about 7 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.
2 Heat a large pot of water to boiling for the pasta. Add the ground beef to the vegetables and cook, stirring frequently, until the beef is 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, No Salt, pepper and oregano. Reduce to a simmer and cook, stirring frequently, until the milk has been absorbed, about 3 minutes. Continue to cook until the sauce is creamy and thickened, gradually adding the remaining 1 cup milk until completely absorbed, about 20 minutes longer.
3 Cook the penne in the boiling water until just tender. Drain well. Transfer the sauce to a large bowl, add the penne, parsley, and Parmesan, and toss to combine. Spoon into 4 shallow bowls and serve.
Serving Size: 13.5 ounces
2 Heat a large pot of water to boiling for the pasta. Add the ground beef to the vegetables and cook, stirring frequently, until the beef is 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, No Salt, pepper and oregano. Reduce to a simmer and cook, stirring frequently, until the milk has been absorbed, about 3 minutes. Continue to cook until the sauce is creamy and thickened, gradually adding the remaining 1 cup milk until completely absorbed, about 20 minutes longer.
3 Cook the penne in the boiling water until just tender. Drain well. Transfer the sauce to a large bowl, add the penne, parsley, and Parmesan, and toss to combine. Spoon into 4 shallow bowls and serve.
Serving Size: 13.5 ounces
Nutritional Info Amount Per Serving
- Calories: 628.6
- Total Fat: 19.2 g
- Cholesterol: 72.4 mg
- Sodium: 223.7 mg
- Total Carbs: 83.5 g
- Dietary Fiber: 4.8 g
- Protein: 28.8 g
Member Reviews