Bean Bolognese--Eating Well Recipe - (2024)


Submitted by jessi_mcg

"This is from My family just about licked the bottom of the skillet after this is gone, which isn't common with meatless entrees. The original recipe calls for "salad beans", which I couldn't find, so I am posting great northern instead. I have made this with a can of mixed pinto/white beans, which was very yummy. The original recipe doesn't call for it, but I highly recommend adding a splash of balsamic vinegar to the sauce. It just takes the flavor up one more notch, IMHO. Enjoy!"


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photo by DianaEatingRichly Bean Bolognese--Eating Well Recipe - (4)

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Ready In:





  • 1 (14 ounce) can great northern beans (or other beans, divided)
  • 2 tablespoons extra virgin olive oil
  • 1 small onion, chopped
  • 12 cup carrot, chopped
  • 14 cup celery, chopped
  • 12 teaspoon salt
  • 4 garlic cloves, chopped
  • 1 bay leaf
  • 12 cup white wine
  • 1 (14 ounce) can diced tomatoes
  • balsamic vinegar (optional. I just threw in a splash)
  • 14 cup fresh parsley, chopped
  • 8 ounces whole wheat fettuccine
  • 12 cup parmesan cheese, grated



  • Put a large pot of water on to boil. Mash 1/2 cup beans in a small bowl with a fork.
  • 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 and their juices, 2 tablespoons parsley and the mashed beans. Add a splash of balsamic vinegar if you like. 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.
  • Meanwhile, cook pasta in the boiling water until just tender, about 9 minutes or according to package directions. Drain.
  • Divide the pasta among 4 bowls. Discard the bay leaf and top the pasta with the sauce. You can also just mix the pasta and sauce and divide into servings. Serve with remaining parmesan and parsley.



  1. This was good. I still prefer the meat version but my kids devoured it. Needed some pepper.


  2. I have to admit that I was skeptical about this recipe but it turned out surprisingly good. I used a can of crushed tomatoes and some tomato paste in mine. I also put my vegetables in a food processor and pulsed them until they were small pieces since real bolognese doesn't have large chunks of veggies. It cooks up faster if you do this also. I would highly recommend saving about a cup of pasta water so you can thin the sauce a little more keeping in mind that the noodle will absorb some of the liquid. Will make this again.


  3. Very good sauce! Nice and filling, with a wonderful dimension of flavor. Thanks for sharing! Veg*n Swap 27


  4. The bay leaf adds so much flavor to this meatless sauce. The store did not have any whole wheat fettuccine, so I had to use regular. I was not sure if the beans were to be drained or not. But in step 4 it wants you to thicken the sauce. I could not see adding liquid back in at this point so I drained the beans. Made for Please Review My Recipe game 2010.

    Charlotte J

  5. This was pretty good considering it was bean pasta! I made this after seeing it in Eating Well. I have to confess I only used white beans as it was all I had on hand and I also didn't have any carrots. The sauce looked a little weird, but was much more appealing after topping it with parsley & cheese! Surprisingly good.


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