I'm not a recession flexitarian yet — but my goal is to make today a meat free Monday. It seems easier for me to go light on animal protein at lunch, but dinner, my biggest meal, will be more challenging.
Not to worry: I found a hearty, meat-free alternative last night, and today, I'll be using the leftover beans to make an equally substantial Italian bolognese. 2 tablespoons olive oil Makes 4 servings.
The herbed tomato sauce doesn't need beef to be satisfying — instead, I'll use meaty legumes and butternut squash. See the recipe when you read more.
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
2 tablespoons olive oil
Makes 4 servings.