Vegetarian Bolognese Sauce without Mushroom
Vegetarian Bolognese Sauce without Mushroom is a bean bolognese sauce made with red wine, mashed kidney beans, tomatoes, carrots, onions, parsley, and garlic. Red wine and tomato juices give it a sweet and savory flavor, while mashed beans give it a thick bolognese texture.
Servings: 6
Calories: 437kcal
Ingredients
- 16 oz rigatoni or other short pasta
- 4 tablespoon extra virgin olive oil
- 1 onion chopped
- 4 carrots chopped
- 1 teaspoon salt
- 1 28 oz can red kidney beans drained and rinsed
- 6 cloves garlic minced
- 1 bay leaf
- 1 cup red wine
- 1 28 oz can diced tomatoes plus their juices
- 4 teaspoon dried parsley
Instructions
- Cook the pasta according to the instructions, reserving pasta water for use in sauce.
- In a large pot, heat the olive oil on medium heat. Add onion, carrot, and salt. Cover and cook for 5 minutes on low heat.
- Add the bay leaf and garlic to the pot, turn the heat back to medium and cook for 1 minute. Then add red wine and simmer for 5 minutes, stirring frequently.
- While the vegetables cook, mash half of the beans.
- Add the diced tomatoes, mashed beans, and parsley to the pot. Simmer for 5 minutes, stirring occasionally.
- Add remaining whole beans and cook 1 minute more, stirring well. If the sauce is too dry, add reserved pasta water ½ cup at a time. Remove the bay leaf and serve on top of cooked pasta.
Nutrition
Serving: 8oz | Calories: 437kcal | Carbohydrates: 67g | Protein: 11g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 521mg | Potassium: 518mg | Fiber: 5g | Sugar: 7g | Vitamin A: 6882IU | Vitamin C: 11mg | Calcium: 64mg | Iron: 2mg
