Vegetarian Bolognese with Borlotti Beans

 


Flavored with aromatic sage and Albariño wine, this meatless take on classic Spaghetti Bolognese uses borlotti beans as a satisfying swap for ground beef or pork. The spiralized summer squash makes a healthy, fresh and gluten-free alternative to traditional pasta.

Yield: 1 cup serving


*This recipe was created for 4 and 24 servings. To adjust the serving quantity, enter a new yield (up to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

 
Tasting Serving (4)24 ServingsResized (xx) ServingsRecipe Nutrition
Ingredients Quantities Instructions
cranberry (borlotti) beans, 14.28 oz. can drained 2 cans 1. For the Bolognese, mash 1 can of the drained beans with potato masher. Set side. Heat 1 tablespoon of the oil in large nonstick skillet on medium heat. Add onion, carrots and celery; cook and stir 6 to 8 minutes or until vegetables just soften. Add wine and mashed beans; cook and stir 1 to 2 minutes.

2. Stir in remaining beans, tomatoes, tomato sauce, water, bay leaves, sage, 1 teaspoon of the garlic powder, paprika, 1/2 teaspoon each of the pepper and salt, and red pepper. Reduce heat to low; simmer, uncovered, 25 to 30 minutes or until vegetables are tender, stirring occasionally.

3. Meanwhile, for the Squash Spaghetti, trim squash ends. Cut squash into spaghetti-shaped strands using a julienne peeler or spiralizer until you reach the seeds. Discard squash core. (Should yield about 1 pound of “spaghetti”.)

4. Drizzle remaining 1 tablespoon oil over “spaghetti” in large bowl; toss gently to coat. Season with remaining 1/8 teaspoon each salt, pepper and garlic. Heat large nonstick skillet on high heat. Add “spaghetti”; cook and stir gently about 30 seconds or just until heated through.

5. To serve, place “spaghetti” in large serving bowl or individual serving bowls and top with Borlotti Bean Bolognese. Sprinkle with shaved Parmesan cheese and chopped fresh parsley, if desired.

olive oil 2 tablespoons
onion, finely chopped 1 cup
carrots, finely chopped 1 cup
celery, finely chopped 1/2 cup
Albariño wine or other dry white wine 1 cup
tomatoes, 14.5 oz. can petite dice 1 can
tomato sauce, 8 oz. can 1 can
water 1/4 cup
McCormick Culinary® Whole Bay Leaves 2 eaches
McCormick Culinary® Rubbed Sage 2 teaspoons
McCormick Culinary® Garlic Powder 1 1/8 teaspoon
McCormick Culinary® Paprika 1 teaspoon
McCormick Culinary® Black Pepper, Coarse Grind 1/2 + 1/8 teaspoon
McCormick Culinary® Mediterranean Sea Salt, Fine Grind 1/2 + 1/8 teaspoon
McCormick Culinary® Crushed Red Pepper 1/4 teaspoon
summer squash (yellow squash or zucchini) 2 pounds
Ingredients Quantities Instructions
cranberry (borlotti) beans, 14.28 oz. can drained 12 cans 1. For the Bolognese, mash 1 can of the drained beans with potato masher. Set side. Heat 1 tablespoon of the oil in large nonstick skillet on medium heat. Add onion, carrots and celery; cook and stir 6 to 8 minutes or until vegetables just soften. Add wine and mashed beans; cook and stir 1 to 2 minutes.

2. Stir in remaining beans, tomatoes, tomato sauce, water, bay leaves, sage, 1 teaspoon of the garlic powder, paprika, 1/2 teaspoon each of the pepper and salt, and red pepper. Reduce heat to low; simmer, uncovered, 25 to 30 minutes or until vegetables are tender, stirring occasionally.

3. Meanwhile, for the Squash Spaghetti, trim squash ends. Cut squash into spaghetti-shaped strands using a julienne peeler or spiralizer until you reach the seeds. Discard squash core. (Should yield about 1 pound of “spaghetti”.)

4. Drizzle remaining 1 tablespoon oil over “spaghetti” in large bowl; toss gently to coat. Season with remaining 1/8 teaspoon each salt, pepper and garlic. Heat large nonstick skillet on high heat. Add “spaghetti”; cook and stir gently about 30 seconds or just until heated through.

5. To serve, place “spaghetti” in large serving bowl or individual serving bowls and top with Borlotti Bean Bolognese. Sprinkle with shaved Parmesan cheese and chopped fresh parsley, if desired.

olive oil 3/4 cup
onion, finely chopped 6 cups
carrots, finely chopped 6 cups
celery, finely chopped 3 cups
Albariño wine or other dry white wine 6 cups
tomatoes, 14.5 oz. can petite dice 6 cans
tomato sauce, 8 oz. can 6 cans
water 1 1/2 cups
Bay Leaves, Whole 12 eaches
Sage, Rubbed 4 tablespoons
Garlic Powder 2 1/4 tablespoons
Paprika 2 tablespoons
Pepper, Black Coarse Grind 1 1/4 tablespoon
Sea Salt, Mediterranean Fine Grind 1 1/4 tablespoon
Pepper, Red Crushed 1 1/2 teaspoons
summer squash (yellow squash or zucchini) 12 pounds
Ingredients Quantities Instructions
No Resize Selected

Nutrition Information (per serving)

Calories 220 kcal


Total fat 7 g


Saturated fat 1 g


Trans fat 0 g


Cholesterol 0 mg


Sodium 800 mg


Carbohydrate 24 g


Dietary fiber 10 g


Sugars 9 g


Protein 7 g


Chef's Tip: -Borlotti beans, also known as cranberry beans are popular in Italian cooking. Borlotti beans have a beige color splashed with red streaks, which they lose during cooking, and a creamy texture with a mild, nutty flavor. They are more commonly found dried or canned in most groceries or online specialty stores.
-Albariño is a variety of white wine grape grown in Spain that produces a dry, aromatic, crisp wine, high in acidity with citrus and peach notes.

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