WW Pts per serving: 10
480 cal, 11 g total fat, 5 g fiber
2 T. EVOO
2 garlic cloves, minced
1/2 cup chopped onion
1 small carrot, chopped
1 tsp dried oregano
1 lb. lean ground beaf (or any combination lean ground beef, veal, chicken)
1 (28 oz) can diced tomatoes, drained
1/2 cup red wine
1/4 cup grated Parmesean cheese
1/2 tsp salt
1/4 tsp ground black pepper
1/2 lb. farfalle (bow-tie pasta)
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 lean meat(s) 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 Parmesean cheese, salt, and pepper.
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.