Farfalle Bolognese
by Colleen Schoellkopf
serves: 4
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10 points per serving |
| Ingredients: |
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2 Tbl. |
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Olive oil |
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2 |
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garlic cloves, minced |
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1/2 cup |
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chopped onion |
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1 small |
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carrot, chopped |
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1 tsp |
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dried oregano |
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1/2 lb. |
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lean ground veal |
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1/2 lb. |
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ground skinless chicken breast |
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1 28 oz |
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can whole peeled tomatoes,drained and chopped |
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1/2 cup |
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red wine |
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1/4 cup |
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grated Parmesan cheese |
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1/2 tsp |
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salt |
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1/4 tsp |
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coarsely ground black pepper |
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1/2 lb |
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farfalle |
| Directions: |
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1. Heat the oil in a large nonstick skillet over medium-high heat. Add the garlic, onion, carrot, and oregano; cook, stirring occasionally, until the vegetables begin to soften, about 4 minutes. Add the veal and chicken and cook until no longer pink, about 4 minutes longer. Add the tomatoes and wine and bring to a boil. Reduce the heat and simmer, stirring occasionally, until the sauce begins to thicken, about 15 minutes. Remove from the heat and stir in the Parmesan cheese, salt, and pepper.
2. Meanwhile, bring a large pot of salted water to a boil. Add the farfalle and cook according to package directions; drain. Serve the sauce over the pasta.
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