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Ingredients
1 tablespoon olive oil
1 medium onion, minced
or diced
1 carrot, minced or
diced
1 rib of celery, minced
or diced
1/2 cup water
1/2 lb. lean ground beef
1/2 cup dry white wine
1/3 cup tomato paste
1 2/3 cups milk (with
any or no fat content)
3/4 teaspoon salt
1/2 teaspoon ground
black pepper
1/2 teaspoon dried
oregano
12 oz. uncooked penne
pasta
1/4 cup chopped fresh
parsley
1/4 cup grated Parmesan
or Romano cheese
Directions
Heat a large nonstick
skillet over medium-high heat. When skillet is hot,
add the oil. When oil is hot, add the onions and
reduce heat to low medium. Sauté, stirring
frequently, until softened (about 5 minutes). Stir
in the carrot, celery and water and cook until the
vegetables are tender and liquid has evaporated
(about 5 minutes longer).
Turn heat up to medium
and add the ground beef and cook while breaking up
into pieces, until there is no more pink color
(about 4 minutes). Add wine and cook until the
liquid has evaporated (about 5 minutes). Stir in
tomato paste, 2/3 cup of the milk, salt, pepper and
oregano. Reduce heat to low and and simmer, stirring
frequently, until the milk has been absorbed. Add
remaining 1 cup of milk and stir into sauce until
thoroughly blended. Simmer for another 20 minutes.
While the sauce is
simmering, cook penne pasta according to directions.
After sauce has cooked for 20 minutes, pour into a
large bowl and add penne pasta, parsley and Parmesan
and toss to thoroughly combine. Dish into serving
bowls and top with additional Parmesan if desired. |
