Penne Bolognese

We loved this! We thought it was really amazing and worth the time it took to prepare! It took a while, but it was so yummy! It starts of with some aromatics, a Mirepoix ( meer-pwah; French pronunciation), which is a combination of onions, carrots, and celery. A great way to start and then just goes from there. Garlic, Red Wine, it's all in there! This is one of our favorites on the diet so far.

Bottom line. Yummy. We are glad we made a double portoin and can't wait to eat the leftovers!

Penne Bolognese

(Makes 4 servings)

2 Tbsp olive oil

1/4 cup diced smoked turkey

1 carrot, peeled and diced

1 stalk celery, diced

1 small onion, diced

1 lb ground sirloin

2 cloves garlic
3/4 cup red wine
3/4 cup chicken broth
1 can (14 oz) chopped tomatoes
1/4 cup milk
4 oz penne pasta
4 Tbsp grated mozzarella

1. Heat the olive oil in a large saucepan over medium heat. Add the smoked turkey, carrot, celery, and onion, and cook until lightly browned and very tender (about 10 minutes).

2. Peel the garlic and lightly crush the cloves with the back of your knife. Add it to the pan along with the beef. Cook until the beef is browned (about 5 minutes). Add the wine, stirring well, and cook for 10 more minutes.

3. Add the chicken broth, tomatoes, and milk; simmer uncovered over medium-low heat for 30 minutes, stirring occasionally to prevent the sauce from sticking to the pan. Cook the pasta according to package directions.

4. Drain, and top it with the meat sauce. Garnish with the grated cheese.