Impossible Bolognese

A rich and delicious Italian meat sauce made with Impossible meat. This Impossible Bolognese is a showstopper and a must-make; vegetarian or vegan!

This plant-based bolognese sauce is made with Impossible ground beef and has the same rich flavor and texture as a regular bolognese sauce.

I’ve made this sauce for so many friends over the years, always to rave reviews. My father-in-law requests it whenever he visits and for good reason– this impossible Bolognese is rich, meaty, and so incredibly delicious. It always impresses and is great for a crowd.

See below for tips for success and more details, or head to the bottom for the full recipe.

Ingredient Notes

• Impossible Meat: This recipe was tested using ground Impossible meat, but I assume it would also work with Beyond or another brand.
• Marinara Sauce: You can use either jarred marinara sauce or tomato sauce for this recipe. If I have Rao’s in my pantry, I will use it in this sauce, but it’s also great with canned tomato sauce. This recipe has been tested with both.
• Calabrian Chili Paste: This spicy chili paste totally makes this bolognese. If you don’t have it, then I recommend using Sambal Oelek instead.
• Pappardelle: Classic bolognese is best with pappardelle, but rigatoni, ziti, or penne will work instead.
• Vinegar: The splash of red wine vinegar or balsamic vinegar helps to balance the richness of the sauce.
• Parsley: Fresh chopped parsley is heartier than basil and can hold up to being cooked into this impossible bolognese sauce. If you want to use fresh basil, add it right at the end.

How to Make (Step-by-Step Photos)

Step 1: Brown the Meat

Heat a large skillet over medium heat. Add the olive oil and the Impossible meat, stirring until lightly browned on the outside, but not fully cooked.

Step 2: Add the other ingredients

Add in the garlic, parsley, chili paste, and cook another few minutes. The garlic should almost melt into the meat as it cooks. Add in the tomato sauce and cook until warmed through, stirring occasionally, making sure the sauce doesn’t burn.

Step 3: Add in the pasta

Cook the pasta until just al dente, then add to the sauce along with a laddle of pasta water. This helps the sauce stick to the pappardelle. Cook, tossing a few times until the pasta is well coated with the sauce.

Sprinkle on the Parmesan cheese, if using, then toss again. Serve immediately.

How to Serve

This pasta is great on its own, but I like to serve this Impossible bolognese alongside my easy kale salad, garlic broccoli, or other green side.

Chef Tips for Success

• Cook the Garlic: Thinly slice the garlic before adding it to the meat. Cook the garlic in the olive oil until it has melted into the oil and the meat, stirring frequently to prevent browning.
• Undercook the pasta slightly: I recommend cooking the pasta until just under al dente, according to package directions. You’ll finish cooking the pasta with the sauce.
• Reserve pasta water: Reserve a little pasta water before adding the pasta to the sauce. Add a splash of the pasta water to the pasta with the sauce, then toss together until combined. If the sauce is too thick, add a little more pasta water.
• Adjust spice: If you want a spicier bolognese, add in more Calabrian chili paste. You can also reduce the amount you use.

More Impossible Recipes

• Impossible Meatball Sandwiches
• Kofta Meatball Plates with Roasted Vegetables
• Impossible Smash Burgers
• Impossible Chili
• Vegan Kofta Meatball Sandwiches
• Impossible Sloppy Joes
• Polenta Bowls with Impossible Meatballs

If you make this Impossible Bolognese, make sure to come back to leave a comment and a rating. Your feedback helps other readers, and seeing you make my recipes makes my day.