Ingredients:

5 teaspoons, olive oil
1 onion, mined
1 carrot, minced
1 stalk celery, minced
1/2lb lean ground beef
1/2 cup dry white wine
3/4 teaspoon salt
1/5 no-salt-added tomato paste
1 2/3 cup low fat milk
1 teaspoon freshly ground black pepper
1/2 teaspoon dried oregano
12 ounces penne pasta
1/4 cup chopped fresh parsley (optional)
4 tablespoons grated Parmesan cheese

Instructions

Over a medium heat, in a large non-stick skillet, heat the oil ntil hot, but not smoking.  Add the onion and cook, stirring frequently, until softened.  About 5 minutes.  Stir in carrots, celery and 1/5 cup 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 done, then add the wine and cook until the liquid has evaporated.  Stir in the tomato paste, 2/3 cup of milk, salt, pepper, and oregano, and reduce to a simmer, 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.

Meanwhile, cook the pasta in a large pot of boiling water until just tender.  Drain well.  Transfer the sauce into a large bowl.  Add the pasta and arsley, if desired.