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.
Makes 4 servings, about 3/4 cup sauce each
ACTIVE TIME: 40 minutes
TOTAL TIME: 40 minutes
EASE OF PREPARATION: Easy
1 14-ounce can salad beans or other beans (see Tip), rinsed, divided 2 tablespoons 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 can diced tomatoes 1/4 cup chopped fresh parsley, divided 8 ounces whole-wheat fettuccine 1/2 cup freshly grated Parmesan cheese
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.
NUTRITION INFORMATION: Per serving: 445 calories; 11 g fat (3 g sat, 6 g mono); 9 mg cholesterol; 68 g carbohydrate; 19 g protein; 14 g fiber; 710 mg sodium; 285 mg potassium.
* Case Studies are for illustrative purposes only. Services, timeframes and results may vary.