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Penne Bolognese Recipe

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This recipe for Penne Bolognese, by , is from Calder Cuisine, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Audra Rose Bollard
Added: Wednesday, June 22, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 tsp. olive oil
1 small onion, minced
1 carrot, minced
1 stalk celery, minced
1/2 lb. lean ground beef
1/2 c. tomato paste
1 2/3 c. low-fat milk, divided
3/4 tsp. salt
1/8 tsp. black pepper
1/2 tsp. dried oregano
12 oz. penne pasta
1/4 c. fresh grated parmesan cheese
chopped fresh parsley, for garnish (optional)

Directions:
Directions:
In a large non-stick skillet heat oil over medium heat. Add onion and cook 3 minutes, until softened. Add the minced carrot, celery, and 1/3 cup water. Cook until liquid has evaporated and vegetables are tender, about 5 minutes. Stir in the ground beef and cook until crumbled and no longer pink. Add the tomato paste, 2/3 cup of the milk, salt, pepper and oregano. Reduce heat to low and simmer until sauce begins to reduce and thicken, stirring occasionally. Gradually add the remaining 1 cup milk until sauce is thick and creamy (approx. 20 minutes). Meanwhile prepare pasta according to package directions. Transfer sauce and drained pasta to a large bowl and toss to combine. Sprinkle with parmesan cheese and fresh parsley if desired.

Personal Notes:
Personal Notes:
The onion, carrot, and celery should be finely minced. This can be done with a food chopper or food processor to save time.

 

 

 

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