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Recipes

Pappardelle with Bean Bolognese Sauce

By Steven RaichlenPhotography by Mark Thomas
Image may contain Food and Pasta

Recipe information

  • Yield

    4 Servings

Ingredients

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

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8

ounces dried pappardelle or other wide noodles, such as mafaldine

1

1/2 cups grated Parmesan cheese (about 5 ounces), divided

Need to make a substitution?

Preparation

  1. Step 1

    Heat oil in heavy large pot over medium heat. Add onion, carrot, celery, 2 tablespoons parsley, garlic, rosemary, thyme, and bay leaf. Sauté until vegetables begin to brown, about 8 minutes. Add tomato paste; stir 1 minute. Add squash; stir 1 minute. Add chopped tomatoes and all beans; stir 1 minute. Add wine and simmer 2 minutes. Mix in broth, cream, and reserved tomato juice. Simmer until sauce thickens, stirring occasionally, about 20 minutes. Season sauce to taste with salt and pepper. DO AHEAD Can be made 1 day ahead. Cool slightly, then cover and chill. Rewarm before using.

    Step 2

    Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Return pasta to same pot. Add sauce; toss over medium heat until coated. Transfer to large bowl. Sprinkle with 1/2 cup cheese and 1 tablespoon parsley. Serve, passing remaining 1 cup cheese separately.

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