Name: Pappardelle with Bean Bolognese Sauce
Yield: Makes 4 servings
Ingredients: 2 tablespoons olive oil; 1 1/2 cups chopped onion; 1 large carrot, chopped; 1 large celery stalk, chopped; 3 tablespoons chopped fresh Italian parsley, divided; 2 garlic cloves, chopped; 3/4 teaspoon minced fresh rosemary; 1/2 teaspoon dried thyme; 1 bay leaf; 2 tablespoons tomato paste; 1 3/4 cups 1/2-inch cubes peeled butternut squash (8 ounces); 1 28-ounce can Italian-style tomatoes in juice, drained (juice reserved), tomatoes chopped; 2/3 cup drained canned white beans; 2/3 cup drained canned kidney beans; 2/3 cup drained canned garbanzo beans; 1/2 cup dry white wine; 1 cup vegetable broth; 2 tablespoons whipping cream; 8 ounces dried pappardelle or other wide noodles, such as mafaldine; 1 1/2 cups grated Parmesan cheese (about 5 ounces), divided

Butternut squash and a variety of beans give this vegetarian dish its hearty texture.

Recipe information

Yield
Makes 4 servings

Ingredients

2 tablespoons olive oil

1 1/2 cups chopped onion

1 large carrot, chopped

1 large celery stalk, chopped

3 tablespoons chopped fresh Italian parsley, divided

2 garlic cloves, chopped

3/4 teaspoon minced fresh rosemary

1/2 teaspoon dried thyme

1 bay leaf

2 tablespoons tomato paste

1 3/4 cups 1/2-inch cubes peeled butternut squash (8 ounces)

1 28-ounce can Italian-style tomatoes in juice, drained (juice reserved), tomatoes chopped

2/3 cup drained canned white beans

2/3 cup drained canned kidney beans

2/3 cup drained canned garbanzo beans

1/2 cup dry white wine

1 cup vegetable broth

2 tablespoons whipping cream

8 ounces dried pappardelle or other wide noodles, such as mafaldine

1 1/2 cups grated Parmesan cheese (about 5 ounces), divided

Preparation

Step 1
Heat oil in heavy large pot over medium heat. Add onion, carrot, celery, 2 tablespoons parsley, garlic, rosemary, thyme, and bay leaf. Sauté until vegetables begin to brown, about 8 minutes. Add tomato paste; stir 1 minute. Add squash; stir 1 minute. Add chopped tomatoes and all beans; stir 1 minute. Add wine and simmer 2 minutes. Mix in broth, cream, and reserved tomato juice. Simmer until sauce thickens, stirring occasionally, about 20 minutes. Season sauce to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly, then cover and chill. Rewarm before using.)
Step 2
Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Return pasta to same pot. Add sauce; toss over medium heat until coated. Transfer to large bowl. Sprinkle with 1/2 cup cheese and 1 tablespoon parsley. Serve, passing remaining 1 cup cheese separately.

Recipe information

Ingredients

Preparation

Step 1

Step 2

Recipe notes