Zutaten für Bean Bolognese Eating Well
- Great Northern Beans
- Extra Virgin Olive Oil
- 1 medium onion, chopped
- 1 medium carrot, chopped
- 2 celery stalks, chopped
- 1/2 teaspoon salt
- Garlic Cloves
- 1 bay leaf
- White Wine
- Diced Tomatoes
- 1 tablespoon balsamic vinegar
- Fresh Parsley
- Whole Wheat Fettuccine
- Parmesan Cheese
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Zubereitung von Bean Bolognese Eating Well
- Boil a large pot of salted water for the pasta.
- Mash 1/2 cup cooked great northern beans with a fork in a small bowl.
- Heat 1 tablespoon olive oil in a medium saucepan over medium heat.
- Add 1 medium onion, chopped; 1 medium carrot, chopped; 2 celery stalks, chopped; and 1/2 teaspoon salt.
- Cover and cook, stirring occasionally, until softened, about 10 minutes.
- Add 2 cloves garlic, minced, and 1 bay leaf.
- Cook, stirring, until fragrant, about 15 seconds.
- Add 1/2 cup dry red wine.
- Increase heat to high and boil until most of the liquid evaporates, 3 to 4 minutes.
- Add 28 ounces canned crushed tomatoes with their juices, 2 tablespoons chopped fresh parsley, and the mashed beans.
- Add 1 tablespoon balsamic vinegar.
- Bring to a lively simmer and cook, stirring occasionally, until thickened, about 6 minutes.
- Add 1 (15-ounce) can great northern beans, drained and rinsed.
- Cook, stirring occasionally, until heated through, 1 to 2 minutes more.
- Meanwhile, cook 1 pound pasta (your choice!) in the boiling water until al dente, about 9 minutes or according to package directions.
- Drain the pasta.
- Divide the pasta among 4 bowls.
- Discard the bay leaf and top the pasta with the Bolognese sauce.
- Alternatively, mix the pasta and sauce together and divide into servings.
- Serve immediately, garnished with grated Parmesan cheese and extra parsley.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
18g
Fat
17g
Carbs
22g
