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Penne Bolognese

 
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Try this original pasta dish that is ideal for a dinner for two. Great served with freshly toasted garlic bread.

Yield

4

servings

Prep

20

min

Cook

40

min

Ready

60

min

Trans-fat Free, Good source of fiber
 

Ingredients

2 teaspoons olive oil
1 each onions
minced
1 each carrots
minced
1 each celery stalks
minced
½ pound beef
lean, ground
½ cup white wine
dry
*
cup tomato paste
1 ⅔ cup milk
¾ teaspoons salt
½ teaspoon black pepper
½ teaspoon oregano
*
12 ounces pasta, penne
¼ cup parsley leaves
fresh, chopped
3 tablespoons Parmesan cheese

Directions

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 277g (9.8 oz)
Amount per Serving
Calories 40536% of calories from fat
 % Daily Value *
Total Fat 16g 25%
Saturated Fat 6g 32%
Trans Fat 0g
Cholesterol 60mg 20%
Sodium 622mg 26%
Total Carbohydrate 13g 13%
Dietary Fiber 3g 13%
Sugars g
Protein 52g
Vitamin A 70% Vitamin C 22%
Calcium 20% Iron 21%
* based on a 2,000 calorie diet How is this calculated?

 

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