Whole Wheat Penne Genovese Food

PASTA ALLA GENOVESE

Steps:

• Bring a large pot of water to a boil. Place the onions in the boiling water, and cook, covered, 15 minutes. Drain the onions, and let cool a bit, then slice very thinly.
• Heat half the oil in a large heavy pot over medium-high heat; stir in the carrots, celery and bacon, and cook for 4 minutes. Add the beef, then cover with the onions. Pour the remaining oil over the onions, then sprinkle with 1 1/2 teaspoons salt and 3/4 teaspoon pepper. Cover, bring to a simmer and cook gently until the beef is tender, about 2 hours; the onions will release a good deal of liquid.
• Uncover the pot and bring to a boil. Cook, stirring more frequently as the liquid reduces and lowering the heat as necessary to prevent scorching, until the meat has fallen apart and the sauce is creamy, about 45 minutes. Stir in the wine and taste, adding more wine if desired. Reduce the heat to low, and continue to cook, stirring frequently, until the sauce is glossy and quite thick, about 15 minutes more.
• Cook the pasta in a large pot of boiling salted water until al dente, then drain and toss with the sauce. Stir in Parmesan to taste, then serve.

WHOLE WHEAT PENNE GENOVESE

Steps:

• Heat large covered saucepot of salted water to boiling on high. Add pasta and cook as label directs.
• Meanwhile, make pesto: In food procesor with knife blade attached, blend basil, garlic, water, 2 tablespoons oil, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper until pureed, stopping processor occasionally and scraping bowl with rubber spatula. Add parmesan; pulse to combine. Set aside.
• In 12-inch skillet, heat remaining 1 tablespoon oil on medium until very hot; add onion and cook 5 to 7 minutes or until beginning to soften. Stir in white beans, and cook 5 minutes longer, stirring occasionally.
• Reserve 1/4 cup pasta cooking water. Drain pasta and return to saucepot; stir in white bean mixture, pesto, cup up tomatoes, and reserved cooking water. Toss to coat.