Julia Child’s Pasta

Instructions

1. In a large skillet or saute pan, heat oil over medium heat. Add the onion and cook, frequently stirring, until softened. Stir in shredded carrot, chopped celery, and 1/4 cup water; cook until vegetables are tender and liquid has evaporated, about 5 minutes longer.
2. Add the ground beef to the vegetables and cook ​until it has browned and is no longer pink, or about 4 minutes. Add garlic and cook for 1 minute longer, stirring constantly.
3. Add the wine and cook until the liquid has evaporated about 5 minutes.
4. Stir in the flour and cook, stirring, for 2 minutes. Add the tomato paste, 1/2 cup of milk, salt, pepper, and oregano. Reduce heat and simmer, frequently stirring, until the milk has been absorbed.
5. Continue cooking until the sauce has thickened, gradually adding the remaining 1 cup of milk. Cook over low heat for about 15 to 20 minutes longer.
6. Meanwhile, cook penne pasta in a large pot of boiling salted water following the package directions until just tender; drain well.
7. Transfer sauce to a large serving bowl. Add the penne pasta and Parmesan cheese; toss penne pasta gently. Sprinkle some extra Parmesan cheese over the bowl of pasta and serve more at the table.