Beans and bolognese

This is a very rich dough prepared, and you did not know, beans have the same nutrients from meat, without meat, the dish has only a third of the fat and 80 percent less saturated fat .

Frijoles a la Bolognese

Ingredients:

• 1 can of beans
• 2 tablespoons extra virgin olive oil
• 1 small onion, chopped
• 1/2 cup chopped carrot
• 1/4 cup chopped celery
• 1/2 teaspoon salt
• 4 cloves of garlic, minced
• 1 bay leaf
• 1/2 cup white wine
• 1 oz diced tomatoes
• 1/4 cup chopped fresh parsley
• 8 oz of your favorite fettuccinis
• 1/2 cup grated Parmesan cheese

Preparation:

Put a large pot of water to boil. Puree 1/2 cup beans in a small bowl with a fork. Heat oil in a medium saucepan over medium heat. Add onion, carrot, celery and salt, cover and cook stirring occasionally until tender, this will take about 10 minutes.

Add garlic and bay leaf and cook, stirring, until they are a rich aroma, for about 15 seconds. Add the wine, increase the heat to high and boil until most of the liquid to evaporate, for 3 to 4 minutes. Add tomatoes and their juices, 2 tablespoons chopped parsley and beans. Bring to a simmer and cook until thickened, stirring occasionally, for about 6 minutes. Add remaining whole beans and cook, stirring occasionally, until heated through, 1-2 minutes.

Meanwhile, cook the pasta in boiling water until tender, about 9 minutes or according to package directions. Strain the mixture and divide among 4 bowls. Discard the bay leaf pasta sprinkled with Parmesan cheese and remaining parsley.