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Bean Bolognese

December 2006

Your rating: None Average: 3.9 (225 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

31 Reviews for Bean Bolognese

06/25/2015

This was definitely not worth the effort. Followed the recipe exactly, and it turned out very bland. Hardly any flavor. I had t doctor it up quite a bit in order for me and my husband to eat it. Won't bother it this again.

Easy to make
Comments
06/25/2015

This was definitely not worth the effort. Followed the recipe exactly, and it turned out very bland. Hardly any flavor. I had t doctor it up quite a bit in order for me and my husband to eat it. Won't bother it this again.

Easy to make
Comments
11/07/2014
Anonymous
Just ok

I can see where this could be quite versatile, but as is (if you fallow the directions as I did without changing anything) its rather bland. Texture is good, time to fix was quite quick....even with cooking my own dry beans. But the flavor was just bland. it defiantly needs ... something.

it was quick and simple to make
Comments
06/05/2013
Anonymous
Easy and delicious

This is a wonderful dish! I used whole wheat spaghetti because it's what I had, and used 1 pound of whole, fresh, campari tomatoes. I boiled them first, for 15 seconds so that I could peel the skin off, and then chopped them up and added them to the sauce, juices and all. This lets you control the salt, but also makes the whole thing taste really fresh and light. I added a about 2 tbsp. of tomato paste to make it a bit more rich, and probably used more like a cup of white wine in the sauce. Overall, super quick, surprisingly delicious, healthy, and good for vegans if you leave out the cheese. Love!

simple, affordable, healthy
Comments
08/29/2012
Anonymous
Bean Bolgnese

I made this this week, subbing in cannellini beans I'd cooked myself and homemade vegetable stock for the wine. It's was very good. I've linked it in my "What We Ate" blog this week so my readers can enjoy it too.

Inexpensive, flavourful, easy to make
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