Bean Bolognese

For a hearty yet healthy meal, beans can be used as a lower-fat replacement for ground beef in this classic Italian dish.

Photo by Ketut Subiyanto from Pexels


1 14-ounce can vegetarian beans

2 tablespoons oil (olive, canola, vegetable)

1 small onion, chopped

1/2 cup chopped carrot

1/4 cup chopped celery

1/2 teaspoon salt

4 cloves garlic, chopped

1 bay leaf

1 14-ounce can diced tomatoes

1/4 cup chopped fresh parsley, divided

8 ounces pasta

1/2 cup Parmesan cheese


Mash 1/2 cup beans in a small bowl with a fork.

Heat oil in a medium saucepan over medium heat. Add onion, carrot, celery and salt; cover and cook, stirring occasionally, until softened, about 10 minutes.

Add garlic and bay leaf; cook, stirring, until fragrant, about 15 seconds.

Add tomatoes and their juices, 2 tablespoons parsley and the mashed beans. Bring to a simmer and cook, stirring occasionally, until thickened, about 6 minutes.

Add the remaining whole beans; cook, stirring occasionally, until heated through, 1 to 2 minutes more.

Meanwhile, cook pasta in the boiling water until just tender, about 9 minutes or according to package directions. Drain.

Discard the bay leaf and top the pasta with the sauce; sprinkle with Parmesan and the remaining parsley.

Source: Jackie Schulz