Borlotti Bean Sauce

A hearty and comforting Borlotti Bean Sauce, also known as pasta e fagioli, is a traditional Italian favorite. Made with creamy borlotti beans (cranberry beans), aromatic vegetables, and fresh herbs, this sauce delivers a rich and satisfying texture. It's best served with fresh maltagliati pasta or your favorite ribbon pasta for a rustic, home-style meal.

Ingredients

• 1 cup dried borlotti (cranberry) beans
• 3 cloves garlic
• 3 fresh sage leaves
• 3 tablespoons extra-virgin olive oil
• 1 onion, finely chopped
• 1 carrot, peeled and finely chopped
• 1 stalk celery, finely chopped
• 10 cups chicken stock
• 1 tablespoon minced fresh flat-leaf parsley
• 1 teaspoon minced fresh thyme
• 1 pound fresh pasta (maltagliati or ribbon pasta)
• Sea salt and freshly ground black pepper to taste

Directions

1. Soak the Beans: Place the borlotti beans in a bowl with the garlic and sage. Cover with water and let soak overnight.
2. Prepare the Base: The next day, drain the beans, reserving the garlic and sage. In a large saucepan, heat the olive oil over medium heat. Sauté the onion, carrot, and celery until golden brown (6-8 minutes).
3. Simmer the Sauce: Add the chicken stock, drained beans, garlic, and sage to the pot. Bring to a boil, then reduce heat and let it simmer uncovered for 3 to 3.5 hours, stirring occasionally, until the beans are tender. Stir in the parsley and thyme.
4. Cook the Pasta: In a separate large pot of salted boiling water, cook the pasta until al dente.
5. Combine & Serve: Add the pasta to the bean mixture, season with salt and black pepper, and serve immediately.