Penne Bolognese

• 2 teaspoons olive oil
• 1 each onions minced
• 1 each carrots minced
• 1 each celery stalks minced
• 1/2 pound beef lean, ground
• 1/2 cup white wine dry
• 13 cup tomato paste
• 123 cup milk
• 3/4 teaspoons salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon oregano
• 12 ounces pasta, penne
• 1/4 cup parsley leaves fresh, chopped
• 3 tablespoons parmesan, parmigiano-reggiano cheese, grated

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 13 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, 23 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.
9. Drain well.
10. Transfer the sauce to a large bowl.
11. Add the pasta, parsely, if desired and the Parmesan and toss to combine.
12. S
13. poon the Penne Bolognese into 4 serving bowls.
14. Suggested accompaniments: Shredded Belgian endive with cooked frown artichoke hearts tossed with a nonfat Italian dressing.

olive oil, onions, carrots, celery, beef lean, white wine, tomato paste, milk, salt, black pepper, oregano, pasta, parsley, parmesan

Taken from recipeland.com/recipe/v/penne-bolognese-933 (may not work)