This recipe was created by The Culinary Institute of America as an industry service to Goya Foods, Inc.
Prepare beans according to package directions; chill/store beans in cooking liquid.
Drain beans in strainer; discard liquid.
Add bouillon and water to saucepot, and bring to simmer. Remove from heat and set aside until ready to be used in Step #8.
In large pot over high heat, add olive oil. Add mushrooms, and sauté until golden and all moisture has evaporated, about ten minutes.
Add meat, and cook until browned. Add onion, and cook until soft, about five minutes. Add garlic, and cook one minute more.
Add wine, stirring to release any drippings sticking to bottom of pot. Allow mixture to cook five minutes more, or until wine is mostly evaporated.
Add tomato paste, stir well and sauté until it turns brick red.
Add bouillon broth to meat mixture, and combine all ingredients well. Simmer until reduced, about 3-5 minutes.
Add beans, tomato sauce and cream, and cook until sauce thickens. Add basil, and season with nutmeg and Adobo to taste. Cook one minute more, until flavors are well blended. Sauce is now ready to add to cooked pasta, or will store in refrigerator up to four days.
Bring large pot salted water to rolling boil. Add pasta, and follow package directions.
Drain cooked pasta in colander, and shake well to remove any extra water clinging to pasta. Pour into large serving bowl. Add sauce, and toss together until pasta is evenly coated. Sprinkle with parmesan.