Marinara Sauce: White onion, garlic, salt, San Marzano tomatoes, basil, oregano, sage, bay leaves, parmigiano rind.
Soften onions and garlic in olive oil on medium temp, crush tomatoes into pot, add seasonings, bring to gentle simmer and cover, temp low. 2 hours occasional stirring. Pull out bay leaves and parm rind, blend.
Bolognese: impossible beef (usually also savory pork sausage), salt, grated carrot/onion, Calabrian chiles, thyme, brown butter, white wine mixed with veg stock concentrate, marinara sauce, aged balsamic, cream.
Brown the meat with olive oil, salt on medium temp. Add mirepoix, seasoning, brown butter mix well, then add marinara, balsamic vinegar, and stock mixture, bring to gentle simmer and turn temp to low for 1 hour stirring occasionally. Finish with butter, cream and salt to taste.
I don’t really use measurements but if asked I can approximate, I was taught to use “just enough” and it works out for me
by Kalikokola
24 Comments
I like the color but it looks kind of oily or broken to me? Is that normal with impossible beef? I have never used it before
Chick Pea and Lenti Bolognese [https://www.contentednesscooking.com/chickpea-lentil-bolognese/](https://www.contentednesscooking.com/chickpea-lentil-bolognese/) you can also add various cheese, I’d recommend mozzarella but cheddar works as well.
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Also consider fusilli or penne for pasta, if not spaghetti.
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I dunno what that is you were cooking, but it’s not bolognese.
No such thing as vegetarian bolognese. You made a sauce that is legitimate, but it’s not bolognese. Bolognese is a RED MEAT sauce. If you want to make up something and call it what you want, that’s great, but please don’t hijack the bolognese name.
Hey just a suggestion here. There is a product called vegetable protein it’s sold dry then hydrates and looks and acts and feels just like ground meats
If you’re not aware, Parmesan isn’t vegetarian. It contains rennet. This looks lovely!
No it is not. Bolognese or “ragu” as an Italian would say, originates from the town of Bologna, Italy. It is the traditional pasta dressing of that city and they take it seriously. Your sauce is a great effort and I’m sure you found it palatable, but it just is not called a bolognese without beef, veal, pork, or a combo of these three. You made a vegetarian pasta sauce. Nothing wrong with that, but no a bolognese. Look into a Prima Vera sauce. Your lady would probably like that as well. Great vegetarian choice.
Wow this looks awesome!
Looks good! How did it taste?
OP’s recipe is closer to bolognese than the one you linked, which looks properly grim, sorry.
If you’re telling people to put cheddar on their bolognese I don’t think you’re in much of a position to be trying to be puritanical about the recipe…
Sacrilege
Ye bolognese pronounce kaise karte hain?
Looks good
The parmigiano isn’t vegetarian bro…
Looks good to me & I ain’t even vegetarian or vegan… And I’d smash that plate of deliciousness in a heartbeat 💓
What’s the name of that pasta shape?
Somewhere an Italian grandmother is crying.
anyone else spot the hair?
looks great otherwise!
I think I will make a vegetarian burger, but use beef…does that make sense to any of you??? Interesting when it’s reversed.
I said “vegetarian” burger made with beef….same oxymoron as “vegetarian bolognese”. Same idea, just reversed. Vegetarians just don’t get it.
Poor language, poor communication. It is not bolognese. It is a vegetarian pasta sauce. Accept it. It’s ok.
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Looks great! What is the pasta type you used there?
I’ve been trying to find the name of this pasta shape, do you know what it’s called? The dish looks delish!!
Looks more like bowl of sheet