Vegetarian Bolognese with Borlotti Beans

Flavoured with aromatic sage and Albariño wine, this meatless take on classic Spaghetti Bolognese uses borlotti beans as a satisfying swap for ground beef or pork. The spiralized summer squash makes a healthy, fresh and gluten-free alternative to traditional pasta.

  • Prep Time: 25 min
  • Cook Time: 45 min
  • Makes: 6 (1 cup/250 mL) servings
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All You Need

  • 2 cans (540 mL) borlotti (cranberry) beans, drained and divided
  • 2 tbsp (30 mL) olive oil, divided
  • 1 cup (250 mL) finely chopped onion
  • 1 cup (250 mL) finely chopped carrots
  • ½ cup (125 mL) finely chopped celery
  • 1 cup (250 mL) Albariño wine or other dry white wine
  • 1 can (540 mL) petite diced tomatoes
  • 1 can (398 mL) no salt added tomato sauce
  • ¼ cup (50 mL) water
  • 2 McCormick Gourmet Bay Leaves
  • 2 tsp (10 mL) McCormick Gourmet Sage Leaves
  • 1 tsp (5 mL) 1/8 tsp (0.5 mL) McCormick Gourmet Garlic Powder, divided
  • 1 tsp (5 mL) McCormick Gourmet Paprika
  • ½ tsp (2 mL) plus 1/8 tsp (0.5 mL) McCormick Gourmet Coarse Grind Black Pepper, divided
  • ½ tsp (2 mL) plus 1/8 tsp (0.5 mL) Club House Sea Salt Grinder, divided
  • ¼ tsp (1 mL) McCormick Gourmet Crushed Red Pepper
  • 2 lb (1 kg) summer squash, such as yellow squash or zucchini


  1. For the Bolognese, mash 1 can of the drained beans with potato masher. Set side. Heat 1 tbsp (15 mL) of the oil in large nonstick skillet on medium heat. Add onion, carrots and celery; sauté 6 to 8 minutes or until vegetables just soften. Add wine and mashed beans; cook, stirring, 1 to 2 minutes.

  2. Stir in remaining beans, tomatoes, tomato sauce, water, bay leaves, sage, 1 tsp (5 mL) garlic powder, paprika, ½ tsp (2 mL) each pepper and salt, and red pepper. Reduce heat to low; simmer, uncovered, 25 to 30 minutes or until vegetables are tender, stirring occasionally.

  3. 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”.)

  4. Drizzle remaining 1 tbsp (15 mL) oil over “spaghetti” in large bowl; toss gently to coat. Season with remaining 1/8 tsp (0.5 mL) 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.

  5. 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.

  6. Tip! Borlotti beans, also known as cranberry beans are popular in Italian cooking. Borlotti beans have a beige color splashed with red streaks, which they lose during cooking, and a creamy texture with a mild, nutty flavour. They are more commonly found dried or canned in most groceries or online specialty stores. If they are not available, white kidney beans, also known as cannellini beans are a good substitute.

  7. Tip! Albariño is a variety of white wine grape grown in Spain that produces a dry, aromatic, crisp wine, high in acidity with citrus and peach notes.


Need a little inspiration? We’re ready with a few suggestions.