Penne Bolognese~ Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
2 tsp: Olive oil,
3/4 tsp: Salt,
1: Onion, minced
1/2 tsp: Freshly ground black pepper,
1: Carrot, minced
1/2 tsp: Dried oregano,
1 Rib: Celery, minced
12 ounce: Penne pasta, or rigatoni
1/2 lbs: Lean ground beef,
-or ziti,
1/2 cup: Dry white wine,
1/4 cup: Chopped fresh parsley --,
1/3 cup: No salt added tomato paste,
-optional,
1 2/3 cup: Low fat, (1%) milk --
3 tbsp: Grated Parmesan or Romano,
-divided,
-cheese,
Directions:
Prep. Time: 25 minutes Total Time: 45 minutes
In a large nonstick skillet, heat oil until hot but not smoking, over
medium heat. Add onion and cook, stirring frequently, until softened,
about 5 minutes. Stir in carrot, celery, and 1/3 cup water; cook
until vegetables are tender and liquid has evaporated, about 5
minutes longer. Stir in ground beef and cook until no longer pink,
about 4 minutes. Add wine and cook until the liquid has evaporated,
about 5 minutes. Stir in tomato paste, 2/3 cup of milk, 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 pasta in a
large pot of boiling water until just tender. Drain well. Transfer
sauce to a large bowl. Add the pasta, parsley, if desired, and
Parmesan and toss to combine. Spoon into 4 serving bowls and serve.
Per serving: Calories 592; fat 18 g (27%); sat fat 7 g; carbohydrate
79 g; protein 27 g; cholesterol 50 mg; sodium 611 mg.
Typed for you by Marjorie Scofield 9/28/95
Recipe By : Great Taste - Low Fat Pasta from Time Life
From: Marjorie Scofield Date: 09-28-95 (22:12) (160)
Fido: Recipes
Source from luhu.jp
In a large nonstick skillet, heat oil until hot but not smoking, over
medium heat. Add onion and cook, stirring frequently, until softened,
about 5 minutes. Stir in carrot, celery, and 1/3 cup water; cook
until vegetables are tender and liquid has evaporated, about 5
minutes longer. Stir in ground beef and cook until no longer pink,
about 4 minutes. Add wine and cook until the liquid has evaporated,
about 5 minutes. Stir in tomato paste, 2/3 cup of milk, 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 pasta in a
large pot of boiling water until just tender. Drain well. Transfer
sauce to a large bowl. Add the pasta, parsley, if desired, and
Parmesan and toss to combine. Spoon into 4 serving bowls and serve.
Per serving: Calories 592; fat 18 g (27%); sat fat 7 g; carbohydrate
79 g; protein 27 g; cholesterol 50 mg; sodium 611 mg.
Typed for you by Marjorie Scofield 9/28/95
Recipe By : Great Taste - Low Fat Pasta from Time Life
From: Marjorie Scofield Date: 09-28-95 (22:12) (160)
Fido: Recipes
Source from luhu.jp