Mushroom Bolognese With Whole Wheat Penne

• 2 tablespoons olive oil
• 1 medium red onion, finely chopped
• 3 carrots, finely chopped
• 2 celery ribs, finely chopped
• 3 garlic cloves, minced
• 8 ounces mushrooms, coarsely chopped
• 3/4 cup dry red wine
• 6 ounces tomato paste
• 14 1/2 ounces reduced-sodium fat-free chicken broth
• 1/2 cup half & half light cream
• 1/2 teaspoon salt
• 1/2 cup parmesan cheese, plus
• 1 tablespoon grated parmesan cheese
• 6 cups whole wheat penne (measurement after cooking)

1. In a large, heavy pot, heat olive oil over medium heat and saute the onion, carrots, celery and garlic, stirring occasionally, until vegetables are tender, 8 to 10 minutes. Add the mushrooms and red wine and cook until the wine has almost evaporated, 12 to 15 minutes. Add the tomato paste, stirring occasionally until the mixture is lightly browned, 8 to 10 minutes. add the chicken broth to loosen pan renderings. Add the half and half and salt and allow the sauce to simmer until it is thick and creamy, 10 to 15 minutes.
2. While the sauce is cooking, prepare pasta according to package directions, omitting the fat and salt.
3. To serve, top 1 cup cooked pasta with 3/4 cup Bolognese and sprinkle with 1 1/2 tablespoons grated Parmesan cheese.

olive oil, red onion, carrots, celery, garlic, mushrooms, dry red wine, tomato paste, chicken broth, light cream, salt, parmesan cheese, parmesan cheese, whole wheat penne

Taken from www.food.com/recipe/mushroom-bolognese-with-whole-wheat-penne-366920 (may not work)