Penne with Mushroom Bolognese

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Penne with Mushroom Bolognese

Prep: 15 minutes
Cook: 33 minutes • Serves: 4

1/2 (16-ounce) package whole wheat penne pasta
2 tablespoons olive oil
1/4 cup finely chopped carrots
1/4 cup finely chopped celery
1/4 cup finely chopped white onion
1 package (8 ounces) white mushrooms, finely chopped
2 garlic cloves, minced
1/2 pound 93% lean ground beef
1/2 cup nonfat milk
1 can (28 ounces) crushed tomatoes
1/4 cup white wine
1/4 teaspoon salt
1/4 teaspoon ground black pepper

1. Prepare pasta as label directs; drain, return to saucepot and cover to keep warm.

2. In medium saucepot, heat oil over medium-high heat. Add carrots, celery and onion; cook 4 minutes or until vegetables begin to soften, stirring occasionally. Add mushrooms and garlic; cook 4 minutes or until mushrooms begin to soften, stirring occasionally. Add beef; cook 5 minutes or until browned, breaking up beef with side of spoon. Stir in milk; cook 5 minutes or until most liquid is absorbed, stirring occasionally. Reduce heat to low. Stir in tomatoes with their juice and wine; cook 15 minutes, stirring occasionally. Stir in salt and pepper. Makes about 4 cups.

3. Serve Bolognese over pasta.

Approximate nutritional values per serving (1 cup):
487 Calories, 14g Fat (3g Saturated), 38mg Cholesterol,
583mg Sodium, 67g Carbohydrates, 11g Fiber, 13g Sugars, 27g Protein

Chef Tip:
The white wine can be replaced with 2 tablespoons each fresh lemon juice and water.