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Paleo Bolognese Sauce with Squash Noodles

bolognese sauce

My husband has been working to perfect this bolognese sauce for a long time and it broke his heart when I told him I was going on the autoimmune paleo protocol (AIP) last year and couldn’t eat either noodles or tomatoes! So we put our heads together and came up with a way to make a paleo bolognese sauce compatible with AIP but still retain the taste he had fine tuned.

Ready Set AIP - Your on ramp to the Autoimmune Protocol lifestyle

The noodle issue is easy to solve if you have a spiralizer. This is the brand we have and have been very happy with.

Typically we make zucchini noodles, or “zoodles,” but this week our Trader Joe’s had some restocking issues due to bad weather in the northeast US so I was only able to get yellow summer squash. It actually worked really well and I rather liked the yellow color better than the slightly green tint that zucchini noodles have. One difference is that the yellow squash has more seeds, so you might want to cut and scoop them out before beginning the spiralizing process.

Nomato Sauce

The other big issue was the tomato sauce. Enter “nomato” sauce. While I was on the elimination phase of the diet I was determined to perfect my own version but ultimately decided that others had done it so well that I didn’t need to keep trying. If you want to make your own, you can try this recipe from the Urban Poser.

But an even easier and tastier option is to buy a pre-made nomato sauce and hands down, the best sauce is made by the chefs at Paleo On the Go. They ship anywhere in the United States and this sauce is a great thing to stock your freezer with so you have it on hand whenever your Italian food craving hits!

If you are able to eat tomatoes (consider yourself lucky!), then you can use my husband’s simple tomato sauce in this recipe, which follows the main recipe below.

Notes for healing diets:

Paleo Bolognese Sauce Recipe

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Paleo Bolognese Sauce with Squash Noodles

  • Author: Jaime Hartman
  • Total Time: 1 hour 40 mins
  • Yield: 6-8 servings 1x


This paleo/primal bolognese sauce packs a ton of taste and modifications are suggested for making it AIP-compatible.


  • 6 ounces pancetta or compliant thick cut bacon, diced
  • 3 tablespoons olive oil
  • 4 stalks celery, finely chopped
  • 3 carrots, finely chopped
  • 1 onion, finely chopped (omit for low-FODMAP)
  • 1 tablespoon fresh rosemary leaves, minced
  • 1 tablespoon fresh sage leaves, minced
  • 5 garlic cloves, crushed or minced (omit for low-FODMAP)
  • 1 cup white wine
  • 1 pound ground beef
  • 1 pound ground pork
  • 2 cups red wine
  • 4 cups Paleo On the Go “Nomato Sauce” (use “nomato” for AIP) or Richie’s tomato sauce (recipe below
  • 6 ounces pumpkin puree (use pumpkin puree for AIP) or tomato paste
  • OPTIONAL: 3 jalapeno peppers, finely minced (omit for AIP)
  • salt and pepper to taste (omit pepper for AIP)
  • 1/2 cup coconut milk coconut milk


  1. Over medium to medium-high heat in a large skillet, cook pancetta or bacon until fat is rendered and pancetta is crisp. Remove with a slotted spoon and set aside, leaving fat in pan.
  2. Add olive oil, celery, carrot, rosemary, and sage. Cook until carmelized, about 15 minutes.
  3. Add the garlic and cook until fragrant, about 2-3 minutes.
  4. Pour in the white wine to deglaze the pan and scrape up any browned bits. Cook until the wine is reduced and the pan is almost dry, about 5 minutes.
  5. Add the ground meats and cook, breaking into small pieces, until no pink remains, about 5 minutes.
  6. Add the red wine and reduce until pan is almost dry, about 5 minutes.
  7. Add the “nomato” or or tomato sauce, the pumpkin puree or tomato paste, and the reserved pancetta or bacon as well as the optional peppers, if you are using them.
  8. Lower heat to simmer and cook until thick and all flavors have mingled, about 1 hour.
  9. Adjust seasonings to taste and add coconut milk just before serving.
  10. Serve over squash noodles.
  • Prep Time: 10 mins
  • Cook Time: 90 mins
  • Category: Entree
  • Cuisine: Italian


Richie’s Famous Tomato Sauce Recipe

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Richie’s Famous Tomato Sauce

  • Author: Jaime Hartman
  • Total Time: 25 mins
  • Yield: 4 cups 1x


Simple and delicious! Use in bolognese sauce or on its own.


  • 4 tablespoons olive oil
  • 68 garlic cloves, minced or crushed
  • 1 quart (32 ounces) whole plum tomatoes packed in their own juices
  • 1 pinch raw sugar
  • salt and pepper to taste
  • 5 basil leaves, chopped


  1. Heat olive oil in a sauce pan over medium heat. Add garlic and cook until it is golden brown but not burnt (about 3-5 minutes but watch closely!).
  2. Add tomatoes, raw sugar, salt and pepper. Stir, crushing the tomatoes with the back of a wooden spoon.
  3. Cook until the sauce is thick and no longer watery, about 10-15 minutes.
  4. Turn off heat and add basil.
  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Category: Sauce
  • Cuisine: Italian

Like this recipe? Be sure to check out Mr. Gutsy’s other contribution to the blog so far… Braised Pork Shoulder with Pancetta and Wine Sauce. 

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bolognese sauce 2



Ready Set AIP - Your on ramp to the Autoimmune Protocol lifestyle

6 replies on “Paleo Bolognese Sauce with Squash Noodles”

[…] Paleo Bolognese Sauce with Squash Noodles from Gutsy by […]

I love the yellow squash noodles, if you use the smaller ones, seeds are not an issue. I find they are more like “regular” pasta and cook up or saute AL dente….. great recipes….I’m not Paleo but enjoy reading about substitions, like for tomato sauce …great ideas
… I don’t miss flour based pasta at all…it’s been years now…. Love my yellow squash and zucchini noodles….spaghetti was always my favorite meal and still is….

This sauce is amazing! I added sautéed mushrooms and capers and a dash of 18-year-old balsamic vinegar. I put it over spaghetti squash and it was delicious. Thank you so much for posting this. I’ve been missing spaghetti so much and you just made my second month on AIP so much better!!

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