Pappardelle with Bean Bolognese Sauce

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

olive oil, onion, carrot, celery stalk, fresh italian parsley, garlic, fresh rosemary, thyme, bay leaf, tomato paste, butternut squash, italianstyle tomatoes, white beans, kidney beans, garbanzo beans, white wine, vegetable broth, whipping cream, noodles, parmesan cheese

Taken from www.epicurious.com/recipes/food/views/pappardelle-with-bean-bolognese-sauce-109256 (may not work)

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