2 teaspoons olive oil
1 large onion, minced
1 carrot, minced
1/2 pound lean ground beef
1/3 cup tomato paste
1/2 cup dry white wine
1 2/3 cups low fat milk
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
12 ounces ziti
1 rib celery, minced
1/2 teaspoon oregano
3 tablespoons grated Parmesan cheese
In large nonstick skillet, heat the oil until hot over medium heat. Add the onion and cook, stirring frequently, until softened about 7 minutes. Stir in the carrot, celery and 1/3 cup of water and cook until the vegetables are tender and the liquid has evaporated. Cook the pasta according to the directions on the package. Meanwhile, add the ground beef to the vegetable mixture and cook, stirring frequently, until the meat is no longer pink. Add the wine and cook until the liquid has evaporated. Stir in the tomato paste, 2/3 cup of the milk, salt, pepper and oregano. Reduce to a simmer and cook, stirring frequently until the milk has been absorbed. Continue to cook until the sauce is creamy and thick, gradually adding the remaining milk until completely absorbed. Add the pasta to the sauce and serve, toss with Parmesan. Serves 4.
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