Ziti Bolognese

Ziti Bolognese

2 teaspoons olive oil
1/3 cup beef stock
1/4 large onion, minced
1/4 cup carrot, minced
1/4 cup celery, minced
8 oz lean ground beef
1/4 cup tomato paste
1/4 cup dry white wine
1/2  Heavy Cream
TT salt
TT black pepper
1/2 cup ziti (cooked-drained -shocked)
TT oregano
TT grated Parmesan cheese

In large nonstick skillet, heat the oil until hot over medium heat. Add the onion and cook, stirring frequently, until softened about 7 minutes. Stir in the carrot, celery and 1/3 cup of beef stock and cook until the vegetables are tender and the liquid has evaporated.  Meanwhile, add the ground beef to the vegetable mixture and cook, stirring frequently, until the meat is no longer pink. Add the wine and cook until the liquid has evaporated. Stir in the tomato paste, 1/2 of the heavy cream, salt, pepper and oregano. Reduce to a simmer and cook, stirring frequently until the h. cream has been absorbed. Continue to cook until the sauce is creamy and thick, gradually adding the remaining milk until completely absorbed. Add the pasta to the sauce and serve, toss with Parmesan.