Whole Wheat Pasta With Beef Bolognese

Ingredients

• 1 tablespoon vegetable oil
• 1 carrot, scrubbed and diced into 1/4-inch pieces
• 1 celery stalk, chopped into 1/4-inch pieces
• 3/4 pound yellow onion, peeled and chopped into 1/4-inch pieces
• 1 pound lean ground beef (80-85% lean)
• 1 cup water
• 2 cans (14.5 ounces each) low-sodium crushed or diced tomatoes, including liquid
• 1/4 cup low-sodium tomato paste
• 1 cup 2% milk
• 8 ounces whole wheat pasta
• 1/4 cup grated Parmesan cheese

Method

1. 1 Heat oil in a skillet over medium heat. Add carrot, celery, and onion; cook 10 minutes until softened and browning.
2. 2 Raise heat to high. Add beef in small pieces, breaking it apart. Cook 10 minutes until no longer raw and liquid evaporates.
3. 3 Stir in water, tomatoes, and tomato paste. Cook 10 minutes until sauce thickens.
4. 4 Slowly stir in milk. Reduce heat to low and simmer 45 minutes until liquid is absorbed.
5. 5 Boil pasta in salted water until tender, about 12 minutes. Drain and divide into 4 bowls.
6. 6 Top pasta with sauce and sprinkle with Parmesan cheese. Serve immediately.