Cook Time: 1 hour
Ingredients:
- 1 tablespoon olive oil
- 1/2 cup finely chopped onion
- 1 medium carrot, shredded
- 1 rib celery, finely chopped
- 8 ounces ground round
- 1/4 cup dry white wine
- 1/3 cup tomato paste
- 1 2/3 cups milk, divided
- 3/4 tsp salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp dried leaf oregano, crumbled
- 12 oz penne pasta or ziti
- 3 tablespoons grated Parmesan cheese
Preparation:
In a large non-stick skillet, heat oil over medium heat. Add onion and cook, stirring frequently, until softened. Stir in shredded carrot, chopped celery, and 1/4 cup water; cook until vegetables are tender and liquid has evaporated, about 5 minutes longer. Stir in ground beef and cook until browned, 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 heat and simmer, stirring frequently, until the milk has been absorbed. Continue cooking until the sauce is thickened, gradually adding the remaining 1 cup of milk. Cook until all has been absorbed, about 20 minutes longer. Meanwhile, cook penne pasta in a large pot of boiling water until just tender; drain well. Transfer sauce to a large serving bowl. Add the penne pasta and Parmesan cheese; toss penne pasta gently.Penne pasta recipe serves 4.
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