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Bon Appetit Recipe For Pappardelle With Bean Bolognese

Monday's Leftovers: Pappardelle With Bean Bolognese

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.

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.

Pappardelle With Bean Bolognese

Pappardelle With Bean Bolognese

Bon Appetit Recipe for Pappardelle With Bean Bolognese 2010-01-08 15:39:34


  1. 2 tablespoons olive oil
  2. 1-1/2 cups chopped onion
  3. 1 large carrot, chopped
  4. 1 large celery stalk, chopped
  5. 3 tablespoons chopped fresh Italian parsley, divided
  6. 2 garlic cloves, chopped
  7. 3/4 teaspoon minced fresh rosemary
  8. 1/2 teaspoon dried thyme
  9. 1 bay leaf
  10. 2 tablespoons tomato paste
  11. 1-3/4 cups 1/2-inch cubes peeled butternut squash (8 ounces)
  12. 1 28-ounce can Italian-style tomatoes in juice, drained (juice reserved), tomatoes chopped
  13. 2/3 cup drained canned white beans
  14. 2/3 cup drained canned kidney beans
  15. 2/3 cup drained canned garbanzo beans
  16. 1/2 cup dry white wine
  17. 1 cup vegetable broth
  18. 2 tablespoons whipping cream
  19. 8 ounces dried pappardelle or other wide noodles, such as mafaldine
  20. 1-1/2 cups grated Parmesan cheese (about 5 ounces), divided


  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. (Can be made 1 day ahead. Cool slightly, then cover and chill. Rewarm before using.)
  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.

Makes 4 servings.

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