Cooking Done Light

2 tablespoons olive oil

2 garlic cloves, minced

1 medium red onion, chopped

1 small carrot, chopped

1 teaspoon dried oregano

1/2 lb lean ground veal

1/2 lb ground skinless chicken breast

1 (28 ounce) can whole peeled tomatoes, drained and chopped

1/2 cup red wine

1/4 light parmesan cheese

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/2 lb whole wheat farfalle (bowtie) 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 4-5 minutes). Add the veal and chicken and cook until no longer pink (another 4 – 5 minutes or so). Add the tomatoes and wine and bring to a boil. Reduce heat and simmer, stirring occasionally, until the sauce begins to thicken (about 15 minutes). Remove from the heat and stir in the parmesan cheese, salt and pepper.

Meanwhile, cook the farfalle according to the package directions, drain, and serve topped with the bolognese sauce.

Serves 4 – Per Serving: 420 calories, 8 grams total fat, 2 grams saturated, 0 grams trans fat, 72 mg cholesterol, 430 mg sodium, 36 g total carbs, 8 g fiber, 0 g added sugar, 36 g protein, 178 mg calcium.