Pappardelle with Bean Bolognese Sauce

Name: Pappardelle with Bean Bolognese Sauce
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; 8 ounces dried pappardelle or other wide noodles, such as mafaldine; 1 1/2 cups grated Parmesan cheese (about 5 ounces), divided

By Steven RaichlenPhotography by Mark Thomas

February 29, 2004

Recipe notes