Pappardelle with Bean Bolognese Sauce
- 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
- This recipe is vegetarian
- Produce
- 1/2-inch cubes peeled butternut squash (1 3/4 cups)
- Bay leaf (1)
- Carrot, large (1)
- Celery stalk, large (1)
- Garbanzo beans, canned (2/3 cup)
- Italian parsley, fresh (3 tablespoons)
- Italian-style tomatoes in, juice (1 28-ounce can)
- Kidney beans, canned (2/3 cup)
- Onion (1 1/2 cups)
- Rosemary, fresh (3/4 teaspoon)
- Thyme, dried (1/2 teaspoon)
- White beans, canned (2/3 cup)
- Canned Goods
- Tomato paste (2 tablespoons)
- Vegetable broth (1 cup)
- Cooking & Baking
- Garlic cloves (2)
- Olive oil (2 tablespoons)
- Pasta & Grains
- Pappardelle or other wide noodles, dried (8 ounces)
- Dairy
- 1 1/2 cups grated parmesan cheese, grated (5 ounces)
- Whipping cream (2 tablespoons)
- Beer, Wine & Liquor
- White wine, dry (1/2 cup)
Preparation
Read recipe preparation on bonappetit.com
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Published March 1, 2004 (8 years ago).
1 person saved this recipe.
