Penne bolognese
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Penne bolognese
  Penne    Italian    Easy  
Last updated 6/12/2012 12:50:14 AM. Recipe ID 11710. Report a problem with this recipe.
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      Title: Penne bolognese
 Categories: Italian, Low-cal, Easy
      Yield: 4 Servings
 
      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
 
  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.
 




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Recipe ID 11710 (Apr 03, 2005)

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