Typically, Bolognese is a rich, meaty, slow-cooked pasta sauce. This vegetarian version is just as hearty and satisfying as the classic, without the extra saturated fat. Make it a meal: A crisp green salad, Parmesan breadsticks and a spicy glass of shiraz are perfect accompaniments.

Makes 4 servings, about 3/4 cup sauce each

ACTIVE TIME: 40 minutes

TOTAL TIME: 40 minutes

EASE OF PREPARATION: Easy

1 14-ounce can salad beans or other beans (see Tip), rinsed, divided
2 tablespoons extra-virgin olive oil
1 small onion, chopped
1/2 cup chopped carrot
1/4 cup chopped celery
1/2 teaspoon salt
4 cloves garlic, chopped
1 bay leaf
1/2 cup white wine
1 14-ounce can diced tomatoes
1/4 cup chopped fresh parsley, divided
8 ounces whole-wheat fettuccine
1/2 cup freshly grated Parmesan cheese

1. Put a large pot of water on to boil. Mash 1/2 cup beans in a small bowl with a fork.
2. Heat oil in a medium saucepan over medium heat. Add onion, carrot, celery and salt; cover and cook, stirring occasionally, until softened, about 10 minutes. Add garlic and bay leaf; cook, stirring, until fragrant, about 15 seconds. Add wine; increase heat to high and boil until most of the liquid evaporates, 3 to 4 minutes. Add tomatoes (with juices), 2 tablespoons parsley and the mashed beans. Bring to a lively simmer and cook, stirring occasionally, until thickened, about 6 minutes. Add the remaining whole beans; cook, stirring occasionally, until heated through, 1 to 2 minutes more.
3. Meanwhile, cook pasta in the boiling water until just tender, about 9 minutes or according to package directions. Drain.
4. Remove the bay leaf from the sauce. Divide the pasta among 4 bowls. Top with the sauce, sprinkle with Parmesan and the remaining parsley.

NUTRITION INFORMATION: Per serving: 445 calories; 11 g fat (3 g sat, 6 g mono); 9 mg cholesterol; 68 g carbohydrate; 19 g protein; 14 g fiber; 710 mg sodium; 285 mg potassium.

Nutrition bonus: Vitamin A (70% daily value), Vitamin C (25% dv), Magnesium (24% dv), Calcium (20% dv).

3 1/2 Carbohydrate Servings

Exchanges: 3 1/2 starch, 1 1/2 vegetable, 1 lean meat, 1 1/2 fat

TIP: Tip: Westbrae Natural makes a product called Salad Beans, a mixture of chickpeas, kidney and pinto beans, that adds depth and variety to this recipe. Look for it in the natural-foods section of larger supermarkets or natural-foods stores. If you can't find it, substitute a can of your favorite beans.

This is so simple to make yet delicious and impressive to guests. Even my kids (4, 7, 10) enjoyed it. The ingredients are very accessible and are always in my pantry or fridge. A sure keeper -- and I've already sent it out to several friends.

Anonymous, Mission, KS

Just made it tonight. Great taste and easy. I don't like celery so I used bell pepper.

Anonymous, Clarkston, MI

The beans give this dish a very meaty texture. A great veg meal!

Anonymous, portland, OR

Very good! I did add a small can of tomato sauce with herbs right at the end because it seemed a little thick. But great flavor and very filling.

Anonymous, Tarzana, CA

Will make again but next time I'll use a shorter noodle, like twists, per my daughter's request.

Bruce, Novato, CA

The sauce did not conform to my husband's idea of how a pasta sauce should be--the wetter, prepared sauces he's used to. Also, he likes a higher ratio of sauce to pasta. For me, this dish was hearty and satisfying comfort food. However--even though i put five drops of Beano on the first bite--I went to bed with a terrific bellyache.

Anonymous, Bellingham, WA

So delicious and satisfying. We really enjoyed this dish and will make it again!

Anonymous, Tulsa, OK

Loved this! Will make again!

Amy, MI

YUM! I made with garbanzo beans, and used 2 tsp oil instead of 2 tbsp. A very filling alternative to a meat-based meal.

Leslie, Los Angeles, CA