📝 About This Recipe
This innovative plant-based take on the Italian classic swaps traditional mince for protein-packed lupini beans, offering a satisfyingly 'al dente' texture and a nutty depth of flavor. Slow-simmered with a rich soffritto, dry red wine, and a touch of white miso for umami, this sauce achieves a velvety complexity that rivals any meat-based ragù. It is a modern, nutrient-dense masterpiece that honors the soulful traditions of Mediterranean slow-cooking.
🥗 Ingredients
The Protein Base
- 18 ounces Lupini beans (cooked, peeled, and pulsed in a food processor until it resembles coarse crumbs)
The Soffritto and Aromatics
- 3 tablespoons Extra virgin olive oil (high quality)
- 1 medium Yellow onion (very finely diced)
- 1 large Carrot (peeled and finely minced)
- 1 large Celery stalk (finely minced)
- 4 pieces Garlic cloves (minced)
- 1 teaspoon Fresh rosemary (finely chopped)
The Sauce and Seasoning
- 2 tablespoons Tomato paste (double concentrated)
- 1/2 cup Dry red wine (such as Sangiovese or Merlot)
- 28 ounces Crushed tomatoes (preferably San Marzano)
- 1/2 cup Vegetable broth (low sodium)
- 1 tablespoon White miso paste (for deep umami flavor)
- 1 teaspoon Balsamic vinegar (to balance acidity)
- to taste Sea salt and black pepper (be careful with salt as lupini can be salty)
For Serving
- 1 pound Pappardelle or Tagliatelle (dried or fresh)
- 1/4 cup Fresh parsley (chopped)
- 2 tablespoons Vegan parmesan or Nutritional yeast (optional for topping)
👨🍳 Instructions
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1
Prepare the lupini beans by ensuring they are rinsed and peeled. Place them in a food processor and pulse 5-8 times until they reach a consistency similar to ground meat; do not over-process into a paste.
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2
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat.
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3
Add the onion, carrot, and celery. Sauté for 8-10 minutes, stirring occasionally, until the vegetables are soft and the onion is translucent.
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4
Stir in the minced garlic and rosemary, cooking for another 2 minutes until fragrant.
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5
Add the pulsed lupini beans to the pot. Increase the heat slightly and cook for 5 minutes, allowing the beans to slightly brown and absorb the aromatics.
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6
Clear a small space in the center of the pot and add the tomato paste. Let it 'toast' for 2 minutes until it turns a deep brick red.
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7
Pour in the red wine to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon. Let the wine simmer until reduced by half.
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8
Add the crushed tomatoes, vegetable broth, and white miso paste. Stir well to ensure the miso is fully incorporated.
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9
Reduce the heat to low, cover partially, and let the sauce simmer gently for 30-35 minutes. If the sauce becomes too thick, add a splash more broth or water.
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10
While the sauce simmers, cook your pasta in a large pot of salted boiling water according to package directions until al dente.
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11
Before draining the pasta, reserve 1/2 cup of the starchy pasta water.
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12
Stir the balsamic vinegar into the Bolognese sauce. Taste and adjust seasoning with salt and pepper (lupini are naturally salty, so taste first!).
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13
Toss the cooked pasta directly into the sauce, adding a splash of the reserved pasta water to help the sauce emulsify and cling to the noodles.
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14
Garnish with fresh parsley and vegan parmesan before serving immediately.
💡 Chef's Tips
If using jarred lupini beans in brine, rinse them thoroughly to control the sodium levels of the dish. For the best texture, use a knife to hand-mince the vegetables into uniform, tiny pieces rather than using a processor for the soffritto. Don't skip the miso paste; it provides the 'funk' and depth usually provided by slow-cooked meat. If the sauce tastes too acidic, a pinch of coconut sugar or maple syrup can help round out the flavors. This sauce tastes even better the next day after the flavors have had time to marry in the fridge.
🍽️ Serving Suggestions
Pair with a bold Italian red wine like a Chianti Classico or a Barbera d'Asti. Serve alongside a crisp arugula salad with a lemon-tahini dressing to cut through the richness. Accompany with warm, crusty sourdough garlic bread for mopping up the extra sauce. For a lighter option, serve the Bolognese over roasted spaghetti squash or zucchini noodles. Finish the meal with a light lemon sorbet to cleanse the palate.