Hearty cannellini bean bolognese is a delicious vegetarian twist on classic bolognese. Serve with spaghetti or your favorite dried pasta!

Spaghetti with Cannellini Bean Bolognese

Bolognese is the epitome of comfort food in our household. While it might be one of my favorite pasta dishes, traditional Italian bolognese isnot weeknight friendly (with the exception of this slow cooker bolognese sauce).

This Cannellini Bean Bolognese is a lighter and more time-friendly vegetarian riff on classic bolognese.

While it is incredibly nutritious and easy to make, it is just as hearty and filling as traditional meat sauce.

Cannellini Bean Bolognese Ingredients

What is the secret to creating a thick vegetarian bolognese?

Whole cannellini beans, as well as the addition of mashed cannellini beans. The mashed beans thicken the sauce considerably and make this pasta sauce taste all the more rich and satisfying.

For this bolognese, we'll use canned cannellini beans (Italian white beans). You could also use smaller canned white beans if you prefer.

cannellini bean bolognese sauce

Toss this bean bolognese with spaghetti or your favorite dried pasta for a delicious weeknight meal that is sure to satisfy even the pickiest of eaters.

Spaghetti with Cannellini Bean Bolognese

Yield: 4 - 5 Servings

Prep: 20 minutes

Cook: 40 minutes

Total: 1 hour

Hearty cannellini bean bolognese is a delicious vegetarian twist on classic bolognese. Serve with spaghetti or your favorite dried pasta! What is the secret to creating a thick vegetarian bolognese? Whole and mashed cannellini beans. The mashed beans thicken the sauce considerably and make this pasta sauce taste all the more rich and satisfying.

Cannellini Bean Bolognese

  • 1 (14.5-ounce) can cannellini beans drained and rinsed well
  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion finely diced
  • 1 cup diced carrot
  • 1 cup diced celery
  • 3-4 garlic cloves finely chopped
  • 2 dried bay leaves
  • 1 tablespoon oregano
  • ½ cup (120 mL) dry white wine
  • 1 (28-ounce) can crushed Italian plum tomatoes
  • 1 (14.5-ounce) diced tomatoes
  • ⅓ cup (80 mL) water
  • 1-2 parmigiano-reggiano rinds
  • kosher salt
  • freshly ground black pepper

For Serving:

  • 1 lb (16 oz) dried spaghetti or your favorite dried pasta
  • finely grated parmigiano-reggiano cheese for serving

  • For the Bolognese: In a small food processor (or using a fork), process or mash ½ cup of the drained cannellini beans until mostly smooth. Set aside.

  • Heat the olive oil over medium heat in a large (4 to 5 quart) Dutch oven or heavy-bottomed saucepan. Add the onion and a generous pinch of kosher salt and sauté for 5 to 8 minutes, stirring often, until the onions are very soft and translucent.

  • Add the diced carrots and celery. Cover the pot and cook for 8 to 10 minutes, stirring every few minutes. Add the garlic, bay leaves, and dried oregano and cook for another minute or until fragrant, stirring constantly. Add the white wine, increase the heat to high, and summer until almost all of the wine has evaporated. Add the reserved mashed beans, canned crushed and diced tomatoes, water, and parmigiano-reggiano rinds and bring to a simmer. Simmer the sauce for 20 to 30 minutes, stirring every so often.

  • Stir in the remaining whole cannellini beans and cook until heated through. Season sauce to taste with additional salt and pepper.

  • For Serving: Bring a large pot of salted water to a boil. Boil the pasta until al dente and drain, reserving 1 cup of the starchy cooking water. Toss the pasta with the sauce, adding a splash of water to thin if needed, until the pasta is evenly coated. Serve and top with grated parmesan cheese as desired.

Serving: 1 serving , Calories: 295 kcal , Carbohydrates: 46 g , Protein: 10 g , Fat: 7 g , Saturated Fat: 1 g , Polyunsaturated Fat: 5 g , Cholesterol: 1 mg , Sodium: 191 mg , Fiber: 6 g , Sugar: 5 g

Course: Pastas, Risottos, and Grains

Cuisine: American