Bean Bolognese

Typically, Bolognese is a rich, meaty, slow-cooked pasta sauce. This vegetarian version is just as hearty and satisfying as the classic, without the extra saturated fat. Make it a meal: A crisp green salad, Parmesan breadsticks, and a spicy glass of Shiraz are perfect accompaniments.

Nutritional Information
(per serving)

Calories 445
Total Fat 11g
Saturated Fat 3g
Cholesterol 9mg
Sodium 710mg
Total Carbohydrate 68g
Dietary Fiber --
Sugars --
Protein 19g
Calcium 0

Serves: 4 Total Time: 40 min Cook Time: 30 min

Ingredients


Directions

  1. Put a large pot of water on to boil. Mash 1/2 cup beans in a small bowl with a fork.
  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 (with 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.
  3. Meanwhile, cook pasta in the boiling water until just tender, about 9 minutes or according to package directions. Drain.
  4. Remove the bay leaf from the sauce. Divide the pasta among 4 bowls. Top with the sauce, sprinkle with Parmesan and the remaining parsley.
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