Photo Slideshows

Chickpea Bolognese

By • April 24, 2014 • 0 Comments

0 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

Chickpea Bolognesebyinpatskitchen

WHO: Inpatskitchen is a retired teacher, paralegal, and a four-time contest winner. WHAT: Your new go-to sauce. HOW: A classic mirepoix is done quickly in a food processor, then you sauté a parade of ingredients; simmer; briefly blend; and pile it all atop pasta. WHY WE LOVE IT: Don't be fooled by the beans — this sauce is deeply flavored and complex, rich from a little cream and earthy from dried porcini. Spooned onto pasta or polenta with a shower of Parmesan, this has us forgetting all about the Italian classic.
Chickpea Bolognese

Photo 1 of 7

You know what they say about mise en place.

Chickpea Bolognese

Photo 2 of 7

Reconstitute those porcinis first.

Chickpea Bolognese

Photo 3 of 7

Onion, celery, carrot, garlic, and pancetta -- prepare to be chopped.

Chickpea Bolognese

Photo 4 of 7

Process until not quite smooth. While you do, meet Allison, our lovely test kitchen manager, and her hand.

Chickpea Bolognese

Photo 5 of 7

You want a little texture still -- like so.

Chickpea Bolognese

Photo 6 of 7

After you've sautéed everything together, same deal here: Blend roughly, and be sure to leave a little texture (and a few whole chickpeas).

Chickpea Bolognese

Photo 7 of 7

Pour yourself a glass of wine. Dinner is served.

Jump to Comments (0)

Comments (0)

Default-small
Default-small