Bean Bolognese

From EatingWell: December 2006 — Subscribe Now!

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:

"I just made this and I used fire roasted diced tomatoes - It is a keeper, I will make it again and again "

Comments

Comment	Posted
I just made this and I used fire roasted diced tomatoes - It is a keeper, I will make it again and again	4 days 9 hours ago
It came out great an alternative to a meaty meal. The guest were overpowered by the white wine though. And next time I will use the suggestion of adding tomato sauce. Laugh, MD	8 weeks 4 days ago
Just made it tonight. Great taste and easy. I don't like celery so I used bell pepper. Anonymous, Clarkston, MI	11 weeks 4 days ago
Loved this! Will make again! Amy, MI	11 weeks 4 days ago
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	11 weeks 4 days ago
The beans give this dish a very meaty texture. A great veg meal! Anonymous, Portland, OR	11 weeks 4 days ago
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	11 weeks 4 days ago