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Return to browsing category: Low Calorie

Farfalle Bolognese by Colleen Schoellkopf serves: 4	No ratings Rating Details Rate this recipe Printable View Print Index Cards

10 points per serving

Ingredients:

2 Tbl.

Olive oil

garlic cloves, minced

1/2 cup

chopped onion

1 small

carrot, chopped

1 tsp

dried oregano

1/2 lb.

lean ground veal

1/2 lb.

ground skinless chicken breast

1 28 oz

can whole peeled tomatoes,drained and chopped

1/2 cup

red wine

1/4 cup

grated Parmesan cheese

1/2 tsp

salt

1/4 tsp

coarsely ground black pepper

1/2 lb

farfalle

Directions:

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.

Categories:

Low Calorie
Low Fat