2 ts Olive oil
1    Onion, minced
1    Carrot, minced
1    Celery rib, minced
1/2 lb Ground beef, lean
1/2 c  White wine, dry
1/3 c  Tomato paste
1 2/3 c  Milk
3/4 ts Slat
1/2 ts Pepper
1/2 ts Oregano
12 oz Penne pasta
1/4 c  Parsley, chopped
3 tb Parmesan cheese

In a large nonstick skillet, heat the oil until hot but not smoking over
medium heat. Add the onion and cook, stirring frequently, until softened
about 5 minutes. Stir in the carrot, celery, and 1/3 cup of water and cook
until the vegetables are tender and the liquid has evaporated about 5
minutes longer. Stir in the ground beef and cook until no longer pink about
4 minutes. Add the wine and cook until the liquid has evaporated about 5
minutes. Stir in the tomato paste, 2/3 cup of milk, the 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 thick and creamy,
gradually adding the remaining 1 cup milk until all has been absorbed about
20 minutes longer. Meanwhile, cook the pasta in a large pot of boiling
water until just tender. Drain well. Transfer the sauce to a large bowl.
Add the pasta, parsely, if desired and the Parmesan and toss to combine.
Spoon the Penne Bolognese into 4 serving bowls. Suggested accompaniments:
Shredded Belgian endive with cooked frown artichoke hearts tossed with a
nonfat Italian dressing.