Impossible Bolognese Pasta Bolo
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
- In large saute pan over medium heat, heat oil. Add plant-based meat; increase heat to medium-high. Cook 2 minutes.
- 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.
- Stir cooked pasta into sauce. Finish with a squeeze of lemon and salt and pepper to taste.
Photograph courtesy of Locali Pizza Bar & Kitchen