Pappardelle With Bean Bolognese Sauce

More from this source
Epicurious
Nutrition per serving    (USDA % daily values)
CAL
665
FAT
78%
CHOL
51%
SOD
103%

Comments

Add a comment

Ingredients for 4 servings

2 tablespoons olive oil

1 1/2 cups chopped onion

1 large carrot, chopped

1 large celery stalk, chopped

3 tablespoons chopped fresh Italian parsley, divided

2 garlic cloves, chopped

3/4 teaspoon minced fresh rosemary

1/2 teaspoon dried thyme

1 bay leaf

2 tablespoons tomato paste

1 3/4 cups 1/2-inch cubes peeled butternut squash (8 ounces)

1 28-ounce can Italian-style tomatoes in juice, drained (juice reserved), tomatoes chopped

2/3 cup drained canned white beans

2/3 cup drained canned kidney beans

2/3 cup drained canned garbanzo beans

1/2 cup dry white wine

1 cup vegetable broth

2 tablespoons whipping cream

8 ounces dried pappardelle or other wide noodles, such as mafaldine

1 1/2 cups grated Parmesan cheese (about 5 ounces), divided

You might also like

Yuba Pappardelle With English Peas, Fava Leaves...
Epicurious
Dinner Tonight: Puglian Chickpea Soup
Serious Eats
Pappardelle With Shaved Asparagus, Broad Beans,...
Great British Chefs
Hibernation Fare
smitten kitchen
Chicken In Mustard With Beans, Garlic, And Masc...
Cooking Light
Pappardelle With Bolognese Sauce
Cristina Ferrare
Pappardelle With Lemon-Leek Sauce
Lulu Powers
Pappardelle With Sausage Marsala
One Hungry Mama
Andrew Carmellini's Pappardelle With White Bolo...
Food Republic
Chicken Breasts With Zucchini Pappardelle
The Bitten Word