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Pappardelle With Bean Bolognese Sauce

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main-dish low carb nut free vegetarian dinner italian
Nutrition per serving    (USDA % daily values)


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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

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