Penne Bolognese (#1972)

Pastas Italian Beef Main
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  • 2 tsp Olive Oil
  • 1 Onions minced
  • 1 Carrots minced
  • 1 Celery Stalks minced
  • 1/2 pound Beef lean, ground
  • 1/2 cup White Wine dry
  • 1/3 cup Tomato Paste
  • 1 2/3 cup Milk
  • 3/4 tsp Salt
  • 1/2 tsp Black Pepper
  • 1/2 tsp Oregano
  • 12 oz Penne Pasta
  • 1/4 cup Parsley Leaves fresh, chopped
  • 3 tablespoons Parmesan Cheese


  1. In a large nonstick skillet, heat the oil until hot but not smoking over medium heat.
  2. Add the onion and cook, stirring frequently, until softened about 5 minutes.
  3. 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.
  4. Stir in the ground beef and cook until no longer pink about 4 minutes.
  5. Add the wine and cook until the liquid has evaporated about 5 minutes.
  6. 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.
  7. 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.
  8. Meanwhile, cook the pasta in a large pot of boiling water until just tender. Drain well.
  9. Transfer the sauce to a large bowl. Add the pasta, parsely, if desired and the parmesan and toss to combine. S
  10. Poon the penne bolognese into 4 serving bowls.
  11. Suggested accompaniments: Shredded belgian endive with cooked frown artichoke hearts tossed with a nonfat italian dressing.
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