Elizabeth's Spaghetti Bolognese

Freaking awesome!

We needed some comfort food Friday night, so here is what I came up with:

Elizabeth's Spaghetti Bolognese
Ingredients

• 1 lb lean ground beef
• 1 14-ounce can Cannellini beans, drained, rinsed
• 2 tablespoons extra-virgin olive oil
• 1 small onion, chopped
• 1/2 cup chopped carrot
• 1/2 cup chopped celery
• sprinkle of salt
• 4 cloves garlic, chopped
• 2 bay leaves
• 1/2 cup red wine
• 1 14-ounce can San Marzano cherry tomatoes
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh basil
• 1/4 cup chopped fresh thyme
• 1 lb whole-wheat spaghetti
• 1/4 cup freshly shaved Romano cheese

1. Put a large pot of water on to boil.
2. Get all your ingredients in place (Mise En Place)
3. Heat oil in a saute pan over medium heat. Add onion and garlic. cook for 3 to 4 minutes.
4. Then add carrot, celery, ground beef and salt. Break down the ground beef, cover and cook, stirring to brown evenly, for about 10 minutes.
5. Add tomatoes and their juices and add the wine. Let the tomatoes pop open.
6. Add bay leaves, basil, thyme, and 1/8 cup parsely. Cover and cook, stirring occasionally. 
7. Take half, or 7 ounces, of the Canellini beans and mash them in a bowl. Add the bean mash to the sauce to thicken it.
8. While sauce cooks, add spaghetti to the pot of boiling water. Cook to al dente, about 10 minutes.
9. Drain pasta.
10. Add the remaining beans to the sauce, and stir in.
11. Divide pasta into 4 bowls, top each with some sauce, some of the remaining chopped parsely, and some freshly shaved Romano cheese.

Enjoy! Very filling and full of good veggies & fiber.