Excerpted with permission from ‘Fresh: Healthy Cooking and Living From Lake Austin Spa Resort’ by Terry Conlan (Favorite Recipes Press © 2003)
2 teaspoons olive oil
1/2 cup diced onion
3 tblsp. diced carrot
3 tblsp. diced celery
2 garlic cloves, minced
6 oz. ultra lean, all-natural ground beef
6 oz. ultra lean, all-natural ground veal
1 oz. brandy
Salt & black pepper to taste
4 medium tomatoes, peeled, seeded, and diced
1 tsp. chopped fresh thyme leaves, or 1/2 tsp. dried thyme
3/4 cup white wine
11/2 cups 2% milk
2 tsp. minced fresh chives
2 oz. reduced-fat cream cheese
6 cups cooked capellini noodles, cooked al dente
2 tblsp. grated parmesan cheese
1 tblsp. chopped fresh parsley
Heat the olive oil in a heavy, non-stick skillet over medium heat. Add the onion, carrot, and celery and sauté until they begin to soften. Add the garlic, ground beef, and ground veal. Cook until the meat turns gray, not brown. Add the brandy, salt, pepper, tomatoes, and thyme. Cook slowly, stirring occasionally, until the mixture is fairly dry. Add the wine, milk, chives, and cream cheese. Cook, stirring frequently, until the mixture is reduced and creamy. Serve over the capellini and garnish with parmesan and parsley. Yields 4 servings.
Nutrients per serving: Calories 564; Protein 33g; carbohydrates 74g; fat 12g; 19% calories from fat; sodium 202mg.
This article appears in March 21 • 2003.