Recipe: Red Bean Bolognese Sauce

Today I wanted to share a tasty pasta dish that uses great seasonal autumn produce. My teenagers gave this a thumbs up, so it's a winner in our house! This is based on a recipe from the book, High-Flavor, Low-Fat Vegetarian Cooking by Steven Raichlen. I hope you will try it and enjoy!

Ingredients
2 tbsp olive oil
1 medium onion, chopped (about 1 cup)
3 garlic cloves, finely chopped
1/4 tsp. ground ginger
3 large carrots, finely chopped
3 cups chopped tomatoes (or two 15oz. cans diced tomatoes, including liquid)
2 cups finely diced winter squash (I used acorn squash from our garden)
1 15oz can kidney beans, drained
1/2 cup dry white wine (substitute sherry or water)
1 1/2 to 2  cups stock (vegetable or chicken stock) (reserve 1/2 cup to add later)
1/2 of a 6oz can tomato paste (freeze the other half!)
1 tbsp balsamic vinegar
2 bay leaves
1 tsp. dried thyme
2 tbsp chopped fresh parsley, or 2 tsp dried parsley
2 tsp brown sugar (substitute honey -- I used blue agave)
salt and black pepper to taste
1 pinch cayenne pepper

Preparation
Heat the oil in a large pot over medium heat. Add the onion, garlic, ginger and carrot.

Cook over medium heat until onions are lightly browned, about 8 minutes. Stir in the tomatoes, squash, and beans and cook for 2 minutes. Look at those beautiful colors!

Stir in the wine and bring to a boil. Stir in the stock, tomato paste, vinegar, herbs, brown sugar, salt, black pepper, and cayenne. Simmer the sauce, stirring from time to time, for 30 minutes, or until the squash and beans are very soft and the sauce is thick and flavorful. Add stock or water as necessary to keep the sauce from thickening too much. Adjust seasonings with salt, pepper, and vinegar, to taste.

This sauce can be served chunky -- or you can process it several ways. I used a stick blender to partially puree the sauce. For a smooth sauce, you can use a food processor.
Serve over spaghetti, capellini, or fettuccine. I served mine over whole wheat rotini, topped with shredded parmesan.

I've got lots of squash, I'll be making this a few more times this season!


This recipe is linked to the following blog parties. Check them out for more great recipes!