*  Exported from  MasterCook  *
                              PENNE BOLOGNESE
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Italian                          Low-cal
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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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