White Bean Bolognese

Here I go again calling things by names that are inappropriate. In other words… a non-meat meat sauce, bolognese. 🙂

This is not at all what I intended, but it was a happy accident. I adjusted some things about half way through when I realized that the obvious result was going to be a bolognese style dish. Tasty!

White Bean Bolognese
Serves: 4
  • 1 onion
  • 1 large carrot
  • 1 large stalk celery
  • 6 cloves garlic
  • 2 cups great northern or cannelini beans (soaked but uncooked)
  • 1 can diced tomatoes
  • 3 cups vegetable stock
  • 2 sprigs rosemary
  • 2 sprigs thyme
  • splash red wine
  • 1 TB herbs de provence
  • 4 TB olive oil
  • red pepper flakes to taste
  • salt & pepper to taste
  1. Whiz onion, celery, carrot, and garlic in food processor until minced. Heat 2 TB oil in heavy pan. Cook veg mixture on medium heat for 10-15 minutes until tender and beginning to slightly brown. Add all other ingredients including 2 TB additional olive oil. Bring to a bubble. Cover and cook in oven 250-275 for 6 hours. (or simmer on lowest setting on the stove)

Because this was an accident I actually only started with 1 cup of stock. I added another 2 hours later and then another 2 hours after that. It’s debatable whether this adds any value. Whenever I’ve made other bolognese recipes I always add all the liquid at the beginning. Served this with some of that yummy french bread.

Cost: ~ $2.75 for 4 servings of the bolognese

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