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In a large saucepan or Dutch oven cook pancetta, if using, just until crisp. Add ground beef. Cook until meat is no longer pink. Drain fat. If desired, pass undrained tomatoes through a food mill or sieve. Or process in blender or food processor till nearly smooth. For sauce, add the tomatoes, onion, lentils, carrot, celery, snipped parsley, tomato paste and bouillon granules to meat in saucepan. Stir in the water and wine or broth. Bring to boiling, reduce heat. Cover and simmer about 40 minutes or until the lentils are tender, stirring occasionally. Uncover and simmer about 5 minutes more or till of desired consistency. Meanwhile, cook the pasta according to package directions. Drain, keep warm. Stir evaporated milk into met mixture. Heat through. Serve the sauce over hot pasta. If desired, sprinkle with Parmesan cheese and garnish with parsley sprigs. Makes 6 servings Nutrients per serving Calories 447 Protein 27g Carbohydrate 64g Fat 8g (3 g saturated) Cholesterol 41mg Sodium 314mg |
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