Recipe: Bean Bolognese

A few times a year, I launch a little contest with myself: How long can I go without going to the grocery store by clearing out my freezer and cupboard out?

I'll buy fresh fruits and vegetables, milk, eggs and Greek yogurt, all staples in my house. But when it comes to other proteins, pastas, grains and cereals, I use only what I have on hand. It forces me to get creative. And the exercise always leaves me surprised about how many greats meals are hiding out in the corners of my cupboards and the small freezer on top of my refrigerator.

Case in point: This recipe for Bean Bolognese, which was inspired by a recipe on EatingWell.com. I added more garlic celery and some tomato paste to boost the flavor than the original recipe. I also used regular pasta in place of the recommended whole wheat version.

Freshly grated Parmesan cheese to serve

I prepped this dish ahead of time - chopping the onion, carrot, celery and garlic the night before I needed it.

To start, cook the pasta according to the package instructions. Drain and rinse your beans and pull out 1/2 a cup of them. Put them in a bowl and mash them up with a fork. These mashed beans will help make the sauce nice and creamy.

In a medium saucepan, heat the oil over medium heat and add the onion, carrots, celery and salt. Cook, covered, until they are soft, stirring occasionally.

Add in the garlic and bay leaf and give it a quick stir. Then add in the broth or wine, turning the heat to high and letting it boil until most of the liquid is gone. Then add in the tomatoes, including their juice, the tomato paste, half of the parsley and the mashed beans.

Bring it to a boil and stir until it's thickened. Then add the remaining beans and stir until it's warm through. Take out the bay leaf. In individual bowls, add the pasta and top with the sauce, the Parmesan cheese and the remaining parsley.

This made four servings for my family.