Ragu Bolognese

Ingredients:

• 2 tsp. extra-virgin olive oil
• 3/4 lb. lean ground beef
• 1/2 cup dry red wine
• 1 onion, chopped
• 1 carrot, chopped
• 1 celery stalk, chopped
• 1/2 tsp. dried oregano
• 1/2 tsp. salt
• 1/8 tsp. freshly ground black pepper
• 1 (28 oz.) can petite diced tomatoes
• 1/2 cup low-fat milk
• 1/2 lb. whole wheat spaghetti
• 1/4 cup grated Parmesan cheese

Makes 6 Servings (1 cup per serving)

1. Heat oil in a large deep skillet over medium-high heat. Add beef and cook, breaking it apart with wooden spoon, until browned, about 5 minutes. Add wine and cook, stirring, until evaporated. Stir in onion, carrot, celery, oregano, salt, and pepper; cook, stirring occasionally, until onion is softened, about 5 minutes. Stir in tomatoes with their juice; bring to a boil. Reduce heat and simmer, stirring occasionally, until slightly thickened, about 12 minutes. Stir in milk and cook, stirring, until creamy and thickened, about 5 minutes longer.
2. Meanwhile, cook spaghetti, according to package directions, omitting salt if desired; drain well.
3. Add pasta and Parmesan to skillet and cook, tossing, until heated through, about 2 minutes longer.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the WW New Complete Cookbook. This is what I call a taste of Italy. Don't be intimidated by all the ingredients. Once you get your mise en place together, it's all smooth sailing from then on. The original recipe calls for dry white wine but I prefer red wine with my ground beef. You can use ground turkey, chicken, pork or veal in the Bolognese and this dish will still be deliciously comforting. You can use the white wine with the white meat and the red wine with the ground beef. I also recommend 3 garlic cloves minced in with the vegetables for a more aromatic flavor and garlic always makes everything taste better. If you make this dinner, I promise you it will bring your family and friends to the table and people will love it. As for the olive oil, you can use a variety of Mediterranean in fused olive oil in this dish. For a selection, visit www.TheImperialOlive.com.