* Exported from MasterCook *
Red Bean Bolognese Sauce
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 30%)
Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 tablespoons olive oil
1 onion -- chopped
3 garlic clove -- finely chopped
2 teaspoons minced fresh ginger
1 large carrot -- finely chopped
1 stalk celery -- finely chopped
3 ripe tomatoes -- peeled, seeded, diced (2 cups)
1 1/2 cups finely diced winter squash -- about 1/2 pound peeled butternut, acorn, or other squash
1 cup cooked red beans -- or kidney beans
1/2 cup dry white vermouth
1 1/2 cups vegetable stock -- to 2 cups
3 tablespoons tomato paste
1 tablespoon balsamic vinegar
1 Bouquet Garni -- bay leaf, thyme and parsley
2 teaspoons dark brown sugar -- or honey
salt and freshly ground black pepper
1 pinch cayenne pepper
Heat the oil in a large nonstick saucepan. Add the onion, garlic, ginger,
carrot and celery and cook over medium heat until lightly browned, 6 to 8
minutes. Stir in the tomatoes, squash, and beans and cook for 2 minutes.
Stir in the vermouth and bring to a boil. Stir in the stock, tomato paste,
vinegar, bouquet garni, brown sugar, salt, black pepper, and cayenne.
Simmer the sauce, stirring from time to time, for 30 minutes, or until the
squash ad beans are very soft and the sauce is thick and flavorful. Add
stock as necessary to keep the sauce from thickening too much.
Remove the bouquet garni. Coarsely puree the sauce in a food processor or
through a spice mill. (Alternatively, you can serve the sauce chunky.)
Correct the seasoning, adding salt, pepper ad vinegar as necessary: the
sauce should be highly seasoned. Serve over spaghetti, capellini, or
fettuccine.
Makes 4 cups (eight 1/2-cup servings).
AuthorNote: Bolognese, of course, is the rich, meaty, red sauce from
Bologna in the Italian province of Emilia-Romagna. My vegetarian version
features red beans and squash in place of the veal and ham found in
traditional recipes.
BOUQUET GARNI
2 bay leaves
2 sprigs fresh thyme, or 1/2 teaspoon dried thyme
4 sprigs fresh flat-leaf parsley, or 12 parsley stems
2 allspice berries
1 clove
10 black peppercorns
Tie the bay leaves, thyme, parsley, allspice berries, clove, and
peppercorns in a 5-inch square piece of cheesecloth or warp them in a
peice of foil, which you pierce all over wit a fork. Always remember to
remove the bouquet garni before serving the dish.
Makes 1 bouquet, enough to flavor a soup or stew for 4 to 6 people.
Source:
"High-Flavor, Low-Fat Vegetarian Cooking by Steven Raichlen, 1995."
S(Formatted by Chupa Babi):
"July 2010"
Yield:
"4 cups"
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Per Serving (excluding unknown items): 143 Calories; 4g Fat (25.1%
calories from fat); 4g Protein; 20g Carbohydrate; 4g Dietary Fiber; trace
Cholesterol; 372mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1
Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 5614 2839 0 0 0 0 3373 0 0 0
