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.
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.
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.