Paleo Spaghetti Meat Sauce
Transform your weeknight dinners with this hearty, flavor-packed Paleo Spaghetti Meat Sauce! This recipe takes a classic comfort food favorite and gives it a wholesome, low-carb twist by serving it over tender zucchini noodles or roasted spaghetti squash. Made with a rich medley of ground beef and pork, aromatic garlic, onions, fresh basil, and a blend of Italian herbs, this grain-free and gluten-free dish is simmered to perfection with crushed tomatoes and a splash of savory broth. Whether you're following a Paleo diet or simply looking for a nutritious way to enjoy a savory meat sauce, this dish is satisfying, easy to prepare, and brimming with cozy, homemade flavors. Perfect for family dinners or meal prep, this healthy pasta alternative will have everyone asking for seconds!
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Recipe Information
Ingredients
- 1 lb ground beef (85% lean)
- 0.5 lb ground pork
- 2 tbsp olive oil
- 1 cup onion, finely diced
- 4 garlic cloves, minced
- 28 oz crushed tomatoes (unsweetened, canned)
- 2 tbsp tomato paste
- 0.5 cup beef or chicken broth (Paleo-friendly)
- 1 cup mushrooms, sliced (optional)
- 0.25 cup basil, fresh and chopped
- 2 tsp oregano, dried
- 1 tsp thyme, dried
- 0.5 tsp red pepper flakes (optional)
- 1 tsp sea salt
- 0.5 tsp black pepper
- 1 bay leaf
- 4 cups zucchini noodles or spaghetti squash (for serving)
Instructions
Heat a large skillet or Dutch oven over medium heat. Add the olive oil and allow it to warm up for about 1 minute.
Add the diced onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and cook for another 1-2 minutes, being careful not to burn the garlic.
Add the ground beef and ground pork to the skillet. Break the meat apart with a wooden spoon and cook until browned, about 7-8 minutes. Drain any excess fat if necessary.
Stir in the tomato paste and cook for 1 minute to deepen the flavor. Then, add the crushed tomatoes, broth, and optional mushrooms. Stir well to combine.
Mix in the basil, oregano, thyme, sea salt, black pepper, and optional red pepper flakes. Toss in the bay leaf.
Bring the sauce to a gentle boil, then reduce the heat to low. Cover the skillet with a lid, leaving a small gap for steam to escape, and let the sauce simmer for 30-40 minutes.
Stir occasionally and taste-test as it simmers, adjusting seasonings as needed. Remove the bay leaf before serving.
Serve the meat sauce over zucchini noodles or roasted spaghetti squash for a Paleo-friendly meal. Garnish with additional fresh basil if desired.
Nutrition Facts
Calories |
2316 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.8 g | 192% | |
| Saturated Fat | 51.0 g | 255% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 509 mg | 170% | |
| Sodium | 4315 mg | 188% | |
| Total Carbohydrate | 103.2 g | 38% | |
| Dietary Fiber | 28.4 g | 101% | |
| Total Sugars | 57.5 g | ||
| Protein | 167.2 g | 334% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 568 mg | 44% | |
| Iron | 25.4 mg | 141% | |
| Potassium | 6546 mg | 139% | |
*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.
