Black and White Bean Sauce

This recipe is from the same book as the last recipe. It calls for both black and white cannellini beans, which is a lot for just two of us. You could use 1 - 14 oz can of one or the other.

4 slices of bacon, chopped
2 medium carrots, sliced
1 large onion, chopped
1 clove garlic, minced
2 cups of prego spaghetti sauce, or make your own with one can of crushed tomatoes
1 cup drained canned cannellini and 1 cup drained canned black beans
1/2 tsp pepper
2 cups (8 oz) dry corkscrew macaroni, cooked and drained
3 Tbsp margarine or butter
1/2 C grated Parmesan or Romano Cheese
2 Tbsp parsley

1. In 3 quart saucepan over medium heat, cook bacon until lightly browned. Spoon off fat.
Add 2-3 Tbsp olive oil, carrots, onion and garlic. Cook until bacon is crisp and vegetables are tender.

2. Stir in spaghetti sauce, beans and pepper. Reduce heat to low. Cover; simmer 15 minutes, stirring often.

3. In large bowl, combine hot macaroni and margarine. If desired, add cheese; toss to coat. Place hot macaroni on serving platter. Top with bean mixture. Sprinkle with parsley. Garnish with tarragon leaves if desired.