Mushroom Bolognese With Whole Wheat Penne

• olive oil↗2 tablespoons
• red onion↗1

  medium, finely chopped

• carrots↗3

  finely chopped

• celery ribs↗2

  finely chopped

• garlic cloves↗3

  minced

• mushrooms↗8 ounces

  coarsely chopped

• dry red wine↗3⁄4 cup
• tomato paste↗6 ounces
• reduced-sodium fat-free chicken broth↗14 1⁄2 ounces
• half & half light cream↗1⁄2 cup
• salt↗1⁄2 teaspoon
• parmesan cheese↗1⁄2 cup

  plus

• grated parmesan cheese1 tablespoon
• whole wheat penne (measurement after cooking)↗6 cups

Step-by-step instructions

1. 1

   In a large, heavy pot, heat olive oil over medium heat and saute the onion, carrots, celery and garlic, stirring occasionally, until vegetables are tender, 8 to 10 minutes. Add the mushrooms and red wine and cook until the wine has almost evaporated, 12 to 15 minutes. Add the tomato paste, stirring occasionally until the mixture is lightly browned, 8 to 10 minutes. add the chicken broth to loosen pan renderings. Add the half and half and salt and allow the sauce to simmer until it is thick and creamy, 10 to 15 minutes.

2. 2

   While the sauce is cooking, prepare pasta according to package directions, omitting the fat and salt.

3. 3

   To serve, top 1 cup cooked pasta with 3/4 cup Bolognese and sprinkle with 1 1/2 tablespoons grated Parmesan cheese.