Penne Bolognese
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Penne Bolognese calories by ingredient
Introduction
This streamlined version of the classic Bolognese meat sauce captures all the hearty goodness of the long-simmering version, but takes just one-quarter of the time to prepare. Low-fat milk adds creaminess but little extra fat. The penne pasta stands up well to this thick red sauce, but you could substitute another sturdy shape, such as rigatoni or ziti. This streamlined version of the classic Bolognese meat sauce captures all the hearty goodness of the long-simmering version, but takes just one-quarter of the time to prepare. Low-fat milk adds creaminess but little extra fat. The penne pasta stands up well to this thick red sauce, but you could substitute another sturdy shape, such as rigatoni or ziti.Number of Servings: 4
Ingredients
-
2 tbs extra virgin olive oil
1 large onion, minced
1 medium carrot, minced
1 rib celery, minced
1/2 lb extra lean ground beef
1/2 cup dry white wine
1/3 can no salt added tomato paste
1 2/3 cup low fat milk (1%)
3/4 tsp No Salt
1/2 tsp fresh ground black pepper
1/2 tbs dried oregano
12 ounces penne pasta
1/4 cup chopped fresh parsley
3 Tbs Parmesan cheese freshly grated, reduced fat
Directions
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