In some olive oil, onions, carrots and celery are cooked until soft. Fresh garlic and a bay leaf are added, followed by a few splashes of white wine for flavor and to help loosen any caramelized bits on the bottom of the skillet. Fire-roasted diced tomatoes and fresh parsley are mixed in with a portion of the beans that we mashed. The mashed beans add a hearty thickness to the sauce as the juice from the tomatoes bubbles away. To stand up to this substantial sauce, we served it over burly fettuccine noodles and topped it with nutty fresh grated Parmesan cheese. This satisfying and veggie-friendly twist to a classic Bolognese sauce was just as good as one with meat - we were both surprised with just how much we ended up liking the dish!