White Bean Stew

Do you ever find yourself with just a little too much meat sauce on hand? This is a delicious way to bring new life to your Bolognese. Adapted from the February 2009 issue of Every Day with Rachael Ray, I've omitted the pork sausage, since it's meaty enough, as well as used considerably less herbes de Provence... 2 teaspoons is plenty. If you really love your beans, feel free to add the additional can. I've also included a carrot, since my sauce uses a puree of carrots, celery, onion and garlic. By the way, Rachael Ray's idea of adding a pinch of allspice to the Bolognese is shear genius.

White Bean Stew

1/2 pound potatoes, cubed
1 carrot, sliced
1 15 oz. can cannellini or great northern beans, drained and rinsed
3 cups meat sauce
2 cups chicken broth
2 teaspoons herbes de Provence
salt and pepper to taste

Blanch carrots and potatoes until tender, about 10 to 15 minutes in a large pot; drain. Add in meat sauce, beans, chicken stock and herbs de Provence. Bring to a simmer and cook until slightly thickened, about 20 minutes. Check for seasoning and serve with freshly grated Grana Padano.