|
2 teaspoon Olive Oil
1 Onion, minced
1 Carrot, minced
1 Celery Rib, minced
1/2 lb Ground Beef, lean
1/2 cup White Wine, dry
1/3 cup Tomato paste
1 2/3 cup Milk
3/4 teaspoon Slat
1/2 teaspoon Pepper
1/2 teaspoon Oregano
12 oz Penne Pasta
1/4 cup Parsley, chopped
3 Tablespoon 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, parsley, if desired and the Parmesan and toss to combine.
|
