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Bean Bolognese

December 2006

Your rating: None Average: 3.9 (217 votes)

Fiber-rich beans stand in for the beef and pork in this surprisingly rich-tasting vegetarian take on pasta Bolognese. Without the meat, the dish has only a third of the fat and 80 percent less saturated fat. To make the perfect meal, serve with a peppery arugula salad and warm, crusty Italian bread.



READER'S COMMENT:
"Surprisingly tasty! will definately make again! :) "
Bean Bolognese

29 Reviews for Bean Bolognese

05/24/2010

Wonderful recipe! I used white beans and regular spaghetti (instead of whole wheat). It filled my husband and me up with out being heavy. Very easy to make and I had everything in my pantry! I'm going to vary this with different beans and such. Black beans and cilantro maybe instead of white beans and parsley, for example.

Comments
05/11/2010
Anonymous

This is one of my favorites! I made it quite often. Even my meat and potatoes husband likes it!

Comments
05/10/2010

I love this this dish! It satisfies my meaty-pasta craving like no other healthy meal can.

Comments
05/02/2010

Really good pasta sauce. Good taste and texture.

Comments
04/30/2010

As a pasta-loving vegetarian, this is the perfect meal for me. Came out great with white and pink kidney beans.

I would like to note, though, that it's difficult to find canned diced tomatoes without tons of added salt, which is gross. I left out the salt called for in the recipe, and the dish did not suffer for it.

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