Paleo Spaghetti Bolognese
Transform your weeknight dinner with this wholesome and flavorful Paleo Spaghetti Bolognese, a guilt-free twist on a classic comfort food. This recipe swaps traditional pasta for tender zucchini noodles, perfectly spiralized and sautéed for a light, nutrient-packed base. The rich, hearty Bolognese sauce combines grass-fed ground beef and pork with a medley of aromatics like onion, garlic, carrot, and celery, simmered to perfection in a Paleo-friendly tomato sauce infused with herbs. With just the right hint of spice from optional red pepper flakes, this dish is both comforting and healthy — ideal for those following Paleo, gluten-free, or low-carb diets. Serve this delicious creation topped with fresh parsley for a burst of flavor, and enjoy a satisfying meal that’s as nourishing as it is delicious.
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Recipe Information
Ingredients
- 1 pound ground beef (grass-fed preferred)
- 0.5 pound ground pork
- 4 medium-sized zucchini
- 2 tablespoons olive oil (or avocado oil)
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 1 medium-sized carrot, finely chopped
- 1 large celery stalk, finely chopped
- 28 ounces crushed tomatoes (BPA-free can, no added sugar)
- 2 tablespoons tomato paste (no added sugar)
- 0.5 cup beef broth (no sugar, Paleo-approved)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
- 0.25 teaspoon red pepper flakes (optional, for heat)
Instructions
Wash and prepare the zucchini by spiralizing them into noodles. Set aside.
In a large skillet or saucepan, heat 1 tablespoon of olive oil over medium heat. Add the diced onion, minced garlic, carrot, and celery. Cook for 5-7 minutes until the vegetables are softened.
Add the ground beef and ground pork to the skillet, breaking it up with a wooden spoon. Cook until the meat is browned and no pink remains, about 8-10 minutes.
Stir in the crushed tomatoes, tomato paste, and beef broth. Mix in the dried oregano, dried basil, salt, pepper, and red pepper flakes if using.
Reduce the heat to low and let the sauce simmer uncovered for 30-40 minutes, stirring occasionally, until it thickens to your desired consistency.
While the sauce is simmering, heat the remaining 1 tablespoon of olive oil in a separate skillet over medium heat. Add the zucchini noodles and sauté for 2-3 minutes until just tender. Avoid overcooking as they can become mushy.
Divide the zucchini noodles among plates or bowls and top with the Bolognese sauce.
Garnish with fresh parsley if desired, and serve hot.
Nutrition Facts
Calories |
2514 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.4 g | 189% | |
| Saturated Fat | 50.5 g | 252% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 505 mg | 168% | |
| Sodium | 10969 mg | 477% | |
| Total Carbohydrate | 128.7 g | 47% | |
| Dietary Fiber | 25.4 g | 91% | |
| Total Sugars | 92.7 g | ||
| Protein | 163.8 g | 328% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 524 mg | 40% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 5460 mg | 116% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
