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Penne Pasta with Creamy Meat Sauce

Cook Time: 1 hour
Total Time: 1 hour

Ingredients:

* 1 tablespoon olive oil
* 1/2 cup finely chopped onion
* 1 medium carrot, shredded
* 1 rib celery, finely chopped
* 8 ounces ground round
* 1/4 cup dry white wine
* 1/3 cup tomato paste
* 1 2/3 cups milk, divided
* 3/4 tsp salt
* 1/2 tsp freshly ground black pepper
* 1/2 tsp dried leaf oregano, crumbled
* 12 oz penne pasta or ziti
* 3 tablespoons grated Parmesan cheese

Preparation:

In a large non-stick skillet, heat oil over medium heat. Add onion and cook, stirring frequently, until softened. Stir in shredded carrot, chopped celery, and 1/4 cup water; cook until vegetables are tender and liquid has evaporated, about 5 minutes longer. Stir in ground beef and cook until browned, about 4 minutes. Add wine and cook until the liquid has evaporated, about 5 minutes.

Stir in tomato paste, 2/3 cup of milk, salt, pepper and oregano, reduce heat and simmer, stirring frequently, until the milk has been absorbed. Continue cooking until the sauce is thickened, gradually adding the remaining 1 cup of milk. Cook until all has been absorbed, about 20 minutes longer. Meanwhile, cook penne pasta in a large pot of boiling water until just tender; drain well. Transfer sauce to a large serving bowl. Add the penne pasta and Parmesan cheese; toss penne pasta gently.