Bean Bolognese

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Bean Bolognese

Bean Bolognese

Fiber-rich beans stand in for the beef and pork in this surprisingly rich-tasting vegetarian take on pasta Bolognese. Without the meat, the dish has only a third of the fat and 80 percent less saturated fat. To make the perfect meal, serve with a peppery arugula salad and warm, crusty Italian bread.

Serves 4

Prep Time 40 min

Total Time 40 min.

Ingredients

  • 1 14-ounce c salad beans, (see Shopping Tip) or other beans, rinsed, divided
  • 2 tablespoon extra-virgin olive oil
  • 1 small onion, chopped
  • 1/2 cup chopped carrot
  • 1/4 cup chopped celery
  • 1/2 teaspoon salt
  • 4 cloves garlic, chopped
  • 1 bay leaf
  • 1/2 cup white wine
  • 1 14-ounce c diced tomatoes
  • 1/4 cup chopped fresh parsley, divided
  • 8 ounces whole-wheat fettuccine
  • 1/2 cup freshly grated Parmesan cheese

Cooking Directions

Step 1

Put a large pot of water on to boil. Mash 1/2 cup beans in a small bowl with a fork.

Step 2

Heat oil in a medium saucepan over medium heat. Add onion, carrot, celery and salt; cover and cook, stirring occasionally, until softened, about 10 minutes. Add garlic and bay leaf; cook, stirring, until fragrant, about 15 seconds. Add wine; increase heat to high and boil until most of the liquid evaporates, 3 to 4 minutes. Add tomatoes and their juices, 2 tablespoons parsley and the mashed beans. Bring to a lively simmer and cook, stirring occasionally, until thickened, about 6 minutes. Add the remaining whole beans; cook, stirring occasionally, until heated through, 1 to 2 minutes more.

Step 3

Meanwhile, cook pasta in the boiling water until just tender, about 9 minutes or according to package directions. Drain.

Step 4

Divide the pasta among 4 bowls. Discard the bay leaf and top the pasta with the sauce; sprinkle with Parmesan and the remaining parsley.


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