Runner Bean Spaghetti Bolognaise is a tweak on the traditional. If you have never made Spaghetti Bolognaise this is a simplified version of most of the recipes you will find but just as tasty. Using runner beans instead of pasta is a fab way to use up a glut of beans and a great alternative if you can’t, or don’t eat pasta. The best Bolognaise sauce is made ahead of time and allowed to fester for a day to let the flavours improve so factor this in if you can.
Link to measurement conversion chart
This recipe uses makes enough for 4 – 6 depending upon your appetite.
NB you need 45 mins for your bolognaise sauce to cook, plus extra festering time for the flavours to improve if you possibly can, although festering is not essential.
Ingredients
- 250g pack of beef mince
- 100g pack of Pancetta pieces or the equivalent of streaky bacon chopped
- 1 medium onion chopped
- 3 carrots cubed
- 6 medium sized mushrooms chopped
- 1 beef stock cube
- 400g tin of chopped tomatoes
- water
- 1 glass of red wine – optional
- 1tbs mixed herbs
- A splash of Worcester sauce
- Salt and pepper to taste
- 800g runner beans, or 200g per person, trimmed and sliced lengthways
- Grated parmesan cheese to serve
You will also need
- It is handy to a bean slicer
- 2 good sized saucepans, 1 with a lid.
Method
- Heat a large saucepan, add the pancetta/bacon and fry, stirring, until starting to brown, the pancetta provides all the oil you will need.
- Add the mince and onion, break up the mince as it cooks, allow the meat to brown.
- Add the wine, herbs and mushrooms, stir and cook for 2 mins.
- Add the carrots, stock cube and tinned toms. Half fill the tomato tin and swirl around to get all the tomato goodness out and add the liquid to the pot. Bring back to the boil and stir until the stock cube has dissolved. Then stir in a good splash of Worcester sauce.
- Reduce the heat, cover the pan and allow your bolognaise to simmer slowly for 45 mins stirring occasionally.
- Adjust the seasoning then allow the sauce to cool and fester for 30 mins to overnight if possible.
- When ready to eat cook the runner beans and reheat the sauce.
- Serve in warmed bowls with a shaving of parmesan if desired
Serving suggestions and variations
- If you want to feed 6 - 8 increase the volume of vegetables and add an extra tin of chooped tomatoes
- Fresh tomatoes are just as good as tinned but you will need to remove the skins before you add them
- We love garlic bread with ours, see our simple garlic bread recipe if you want to make your own.
- Of course you can use pasta spaghetti instead of runner beans
- Courgettes also make a good spaghetti substitute
- Bolognaise sauce can be used in lasagne
- Add 2 tbs tomato puree or tomato ketchup for a more tomato flavour
- I like my bol sauce to have a thick consistency and sometimes add a few red lentils to thicken it up a bit
- If you are a huge garlic lover add 2 crushed cloves of garlic when you add the mince.
Acknowledgements
Our Bolognaise sauce has evolved over time. I’m afraid to say it rarely tastes the same twice as we tend to throw in whatever we have to hand in the quantities we have to hand rather than following strictly sticking to a recipe. Both John and I had our own versions before we met and this recipe is really a combination of the two. To this day John makes his differently to me but both are great.
You may also like to try these recipes from our collection;
- There is sumething special about Asparagus Soup, the texture is smooth and the flavour just wonderful.
- A nice veggy supper brings to mind Leek and Potato Hotpot great served on it's own with crusty bread.
- Just want a special snack or light lunch then have a go at our Egg and Mayonaise Open Sandwiches.
We hope you have enjoyed this recipe.
Happy eating!