Try this original pasta dish that is ideal for a dinner for two. Great served with freshly toasted garlic bread.
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 ⅓ 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, ⅔ 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. S
poon the Penne Bolognese into 4 serving bowls.
Suggested accompaniments: Shredded Belgian endive with cooked frown artichoke hearts tossed with a nonfat Italian dressing.