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Impossible Bolognese Pasta Bolo

Menu PartEntree
locali bolognese

Owner Joe Bueti and Executive Chef Mogan Anthony
Locali Pizza Bar & Kitchen
Mt. Kisco, N.Y.

Chef Mogan Anthony substitutes plant-based Impossible meat for the beef traditionally used in a classic Bolognese sauce. The result is a meaty-tasting pasta that fits into a vegan diet. A tubular pasta such as rigatoni, ziti or penne works best with this heartier sauce.


10 oz. tubular pasta, cooked and kept warm

2 tbsp. olive oil

1 lb. plant-based ground meat

2 tbsp. thinly sliced garlic

2 tbsp. thinly sliced shallots

2 tbsp. chopped parsley

1 tsp. sambal or Calabria chili paste

4 basil leaves, slivered

6 oz. marinara sauce

Dash lemon juice

Salt and pepper, to taste


  1. In large saute pan over medium heat, heat oil. Add plant-based meat; increase heat to medium-high. Cook 2 minutes.
  2. Stir garlic, shallots, parsley and sambal into meat; cook 1 minute. Stir in marinara sauce; bring to a simmer. Reduce heat to low; simmer sauce 5 minutes longer.
  3. Stir cooked pasta into sauce. Finish with a squeeze of lemon and salt and pepper to taste.

Photograph courtesy of Locali Pizza Bar & Kitchen

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