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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.
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.
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”.)
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.
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.
Tried this making a few substitutions due to available options at my grocery, taste preferences and what was in my spice pantry. I couldn't get borlotti beans at my local supermarket so used pintos. I used fire roasted canned tomoates because I like them. I use McCormick Gourmet Smoked Paprika and Roasted Garlic instead of the plain version of each because I had them and like that smoky taste profile. Finally I used pasta instead of Zuchini. I loved the flavors and textures of this dish. I don't think you can really compare it to traditional bolognese but it was really tasty (and smoky).
Jay | February 22, 2016