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.
12ozbucatini noodlesor spaghetti/rigatoni as alternatives
Vegan Protein
12ozImpossible ground beefor other plant-based ground
Aromatics & Seasoning
1medium oniondiced
1tablespoonwhite miso paste
1teaspoonBetter Than Bouillonvegan beef or veggie base
1teaspoonsaltor to taste
½teaspoonground black pepper
1tablespoonolive oilor any cooking oil
Tomatoes
128 oz can crushed tomatoes (or whole peeled, hand-crushed)
Fresh Herbs
2tablespoonsfresh dillchopped
2tablespoonsfresh cilantrochopped
2tablespoonsfresh mintchopped
¼cupfresh basil leaveschopped or torn
Optional
¼–½ cup reserved pasta waterfor thinning sauce, if needed
Pinchred pepper flakesif 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.