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Vegan Impossible Bucatini Bolognese

Cozy up with this Vegan Bucatini Bolognese made with Impossible ground beef, aromatic herbs, and a savory tomato base. A plant-based twist on a coastal classic that's rich, hearty, and unforgettable.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Course Main Course, pasta
Cuisine American, Italian
Servings 4

Ingredients
  

Pasta

  • 12 oz bucatini noodles or spaghetti/rigatoni as alternatives

Vegan Protein

  • 12 oz Impossible ground beef or other plant-based ground

Aromatics & Seasoning

  • 1 medium onion diced
  • 1 tablespoon white miso paste
  • 1 teaspoon Better Than Bouillon vegan beef or veggie base
  • 1 teaspoon salt or to taste
  • ½ teaspoon ground black pepper
  • 1 tablespoon olive oil or any cooking oil

Tomatoes

  • 1 28 oz can crushed tomatoes (or whole peeled, hand-crushed)
  • Fresh Herbs
  • 2 tablespoons fresh dill chopped
  • 2 tablespoons fresh cilantro chopped
  • 2 tablespoons fresh mint chopped
  • ¼ cup fresh basil leaves chopped or torn

Optional

  • ¼ –½ cup reserved pasta water for thinning sauce, if needed
  • Pinch red pepper flakes if spice is desired

Instructions
 

Sauté the Aromatics

  • In a large saucepan or Dutch oven, heat a splash of oil. Add diced onions and cook until soft and golden, about 7-8 minutes.

Brown the Impossible Meat

  • Add the plant-based ground beef and break it up with a wooden spoon. Cook until browned and slightly crisp on the edges.

Stir in Miso & Bouillon

  • Mix in miso paste and Better Than Bouillon, allowing them to dissolve and coat the meat and onions with extra umami flavor.

Add Tomatoes & Simmer

  • Pour in the canned tomatoes (crush them by hand if whole). Stir well, reduce the heat, and let the sauce simmer uncovered for 20–30 minutes, stirring occasionally. The sauce should reduce and thicken.

Cook the Bucatini

  • Meanwhile, boil a large pot of salted water and cook the bucatini until al dente. Reserve about ½ cup of pasta water before draining.

Finish the Sauce

  • Add chopped fresh herbs to the simmered sauce. Stir in a splash of reserved pasta water for extra silkiness if needed.

Toss & Serve

  • Add drained bucatini to the sauce and toss to coat thoroughly. Serve hot, garnished with more herbs and cracked black pepper.
Keyword bolognese, bucatini, cast iron