Categories: Pasta / pasta sauces

Ingredients

• 3 Tbsp. olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 Lb. lean ground beef chuck
• 1/2 tsp. coarse salt
• Freshly ground black pepper
• 1/2 cup dry red wine
• 2 cups tomato puree
• 1/4 cup milk
• 8 oz. wide pasta (like fettuccine), cooked
• 1/2 cup grated Parmesan

Directions

1. Heat olive oil in a large saucepan or Dutch oven over medium heat. Add onion; sauté 5 minutes. Add garlic, sauté 1 minute.
2. Increase heat to medium-high. Add beef, salt and pepper. Cook until beef is brown, stirring occasionally, about 10 minutes. Drain excess fat. Add wine to pan and stir, scraping bottom of pan to loosen any brown bits. When wine is nearly evaporated, and tomato puree, stirring well. Reduce heat and simmer until sauce tightens around meat, about 5 minutes. Add milk, stir and cook 5 minutes.
3. Serve with hot cooked pasta and sprinkle with cheese.

4. Per serving: 590 calories, 24g fat, 70mg chol., 31g prot., 59g carbs., 5g fiber, 1020mg sodium

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