Pappardelle with Bean Bolognese Sauce Recipe

Name: Pappardelle with Bean Bolognese Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
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

Servings: persons

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

1
Heat oil in heavy large pot over medium heat.
2
Add onion, carrot, celery, 2 tablespoons parsley, garlic, rosemary, thyme, and bay leaf.
3
Saute until vegetables begin to brown, about 8 minutes.
4
Add tomato paste; stir 1 minute.
5
Add squash; stir 1 minute.
6
Add chopped tomatoes and all beans; stir 1 minute.
7
Add wine and simmer 2 minutes.
8
Mix in broth, cream, and reserved tomato juice.
9
Simmer until sauce thickens, stirring occasionally, about 20 minutes.
10
Season sauce to taste with salt and pepper.
11
(Can be made 1 day ahead.
12
Cool slightly, then cover and chill.
13
Rewarm before using.)
14
Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
15
Drain.
16
Return pasta to same pot.
17
Add sauce; toss over medium heat until coated.
18
Transfer to large bowl.
19
Sprinkle with 1/2 cup cheese and 1 tablespoon parsley.
20
Serve, passing remaining 1 cup cheese separately.

1460

kcal

Calories

104

Fat

101

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 1/2 cups chopped onion, 1 large carrot, chopped, 1 large celery stalk, chopped, and more.

Yes, Pappardelle with Bean Bolognese Sauce falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pappardelle with Bean Bolognese Sauce

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