Bean Bolognese

Bean Bolognese (Adapted from Eating Well)

15 ounce can salad beans, 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 garlic cloves, minced
1 bay leaf
1/2 cup white wine
14.5 ounce can fire-roasted diced tomatoes
1/4 cup chopped fresh parsley, divided
8 ounces dry fettuccine
1/2 cup fresh grated Parmesan cheese

Bring a large pot of salted water to a boil while you prepare the rest of the recipe.

In a small bowl, add 1/2 cup of the beans and mash with a fork.

In a medium saucepan, heat oil over medium. Add onion, carrot, celery and salt - cover and cook, until softened - about 10 minutes. Stir every few minutes to keep things moving. Mix in garlic and bay leaf. Cook until fragrant, about 30 seconds. Pour in wine, increase heat to high and boil until most of the liquid evaporates, about 3 to 4 minutes. Stir in tomatoes, 2 tablespoons parsley and the mashed beans. Let the mixture come to a simmer and cook until thickened, about 6 minutes. Stir in the remaining whole beans and let cook until heated through - about 2 minutes.

While you are waiting for the bean mixture to finish cooking, drop pasta into the boiling salted water and cook according to package directions. Drain. Evenly divide the pasta between 4 serving bowls.

Remove the bay leaf from the sauce and evenly divide over the noodles in each bowl. Scatter each serving with the grated Parmesan and the remaining parsley.

Makes 4 servings.

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