Penne alla Bolognese
29.9g
Net Carbs
14.3g
Protein
29.8g
Fat
3.1g
Fiber
472
Calories
Ingredients:
- 1 1/2 cups Diced Tomatoes
- 2 2/3 ounces Red Table Wine
- 1/4 cup Beef Broth, Bouillon or Consomme
- 1/2 cup Heavy Cream
- 1 teaspoon leaf Oregano
- 2 cup cookeds Brown Rice Penne Pasta
- 2 tablespoons Extra Virgin Olive Oil
- 1/2 pound Ground Beef (80% Lean / 20% Fat)
- 1 stalk, medium (7-1/2" - 8" long) Celery
- 2 medium Carrots
- 1 small Onion
Directions:
- In a large pot, heat oil over medium-high heat. Dice the white onion, carrots and celery then add them to the pan and sauté until soft, about 7 minutes. Add beef, breaking up with a wooden spoon. Cook until browned, about 7 minutes.
- Add tomatoes, wine and broth. Bring to a boil; reduce heat; simmer 1 1/2 hours, stirring occasionally, until about three-quarters of the liquid has evaporated.
- Add heavy cream and cook for another 2 minutes to heat through. Stir in oregano and season to taste with salt and pepper.
- During the last 20 minutes of cooking time, prepare pasta according to package directions. Drain pasta and return to pot; cook until heated through, about 3 minutes. Serve immediately topped with Parmesan cheese if desired.
