1. In a large non-stick skillet, heat the oil until hot but not smoking over medium heat. 2. Add the onion and cook, stirring frequently, until softened, about 5 minutes. 3. Stir in the carrots,celery, and 1/3 cup of water and cook until the vegetables are tender and the liquid has evaporated, about 5 minutes longer. 4. Stir in the beef and cook until no longer pink, about 4 minutes. 5. Add the wine and cook until the liquid has evaporated, about 5 minutes. 6. Stir in the tomato paste, 2/3 cup of the milk, the salt, pepper, and oregano, reduce to a simmer, and cook,stirring frequently until the milk has been absorbed. 7. 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. 8. Meanwhile, cook the pasta in a large pot of boiling water until just tender.Drain well. 9. Transfer the sauce to a large bowl, add the pasta, the parsley, if desired, and the Parmesan and toss to combine all. 10. Spoon the Penne Bolognese into 4 bowls and serve with additional Parmesan cheese, if desired. ---------------------------------------------------------------------------
Nutrition
Ingredients
