Paleo Spaghetti Bolognese (Grain-Free, Veggie-Loaded)
The Paleo Spaghetti Bolognese recipe is a true staple of the paleo diet. It's hearty, healthy, and delicious. This spaghetti recipe doesn't include any wheat pasta, perfect for those one a low-carb diet.
Equipment
Large deep skillet or Dutch oven (12-inch / 30cm)
Wooden spoon
Cutting Board
Chef’s Knife
Spiraliser or julienne peeler (for zucchini noodles)
Instant-read thermometer
Ingredients
2 pounds ground beef - minced beef, about 900g
1 large yellow onion - diced
4 medium carrots - diced
3 stalks celery - diced
2 cloves garlic - minced
2 medium zucchini - as zucchini noodles, or diced if you prefer
1 medium red pepper (red capsicum) - diced (red bell pepper)
½ medium head cauliflower - cut into small florets, about 12 oz / 340g- 1 can fire-roasted diced tomatoes - 28-oz / 794g
1 tablespoon tomato paste - 15g
1 pinch salt - to taste, start with 1 teaspoon and adjust
1 pinch ground black pepper - to taste, start with 1/2 teaspoon and adjust
1 tablespoon olive oil - 15ml
Instructions
- Heat a large 12-inch (30cm) skillet or Dutch oven over medium-high heat. Once the pan is hot, add the ground beef and spread it in an even layer. Cook without stirring for 2-3 minutes until a brown crust forms, then break it up and continue cooking until most of the pink is gone, about 5-7 minutes total. Remove the beef with a slotted spoon and set aside, leaving any rendered fat in the pan.2 pounds ground beef
- If there is more than 1 tablespoon of rendered fat in the pan, drain the excess. Add the olive oil to the same pan over medium heat. Add the diced onion and stir for about 2 minutes or until the onion is slightly browned.1 tablespoon olive oil, 1 large yellow onion
- Add the diced carrots and celery to the pan and stir for about 2-3 minutes. Add a pinch of salt and pepper to the pan.4 medium carrots, 3 stalks celery, 1 pinch salt, 1 pinch ground black pepper
- Add the minced garlic and stir for 30 seconds. (Short time to prevent it from burning.)2 cloves garlic
- Add the diced red bell pepper and cauliflower florets to the pan. Stir for 2-3 minutes until slightly softened. (If using diced zucchini instead of zucchini noodles, add it here as well.)1 medium red pepper (red capsicum), 1/2 medium head cauliflower, 2 medium zucchini
- Add the can of fire-roasted diced tomatoes and tomato paste into the pan. Stir to combine and bring the mixture to a boil.1 can fire-roasted diced tomatoes, 1 tablespoon tomato paste
- Add the browned beef back to the pan. Once the mixture comes to a boil, turn the heat down to simmer gently for about 15 minutes uncovered. Ensure the ground beef has reached an internal temperature of 160°F / 71°C before serving.2 pounds ground beef
- Taste and adjust salt and pepper as needed. Serve the bolognese over fresh zucchini noodles (spiralised or julienned just before serving) or over your preferred paleo-friendly base. Garnish with fresh basil if desired.1 pinch salt, 1 pinch ground black pepper, 2 medium zucchini
Notes
Storage: Refrigerate the sauce (without zucchini noodles) in an airtight container for up to 4 days. The flavour improves overnight as the beef and vegetables meld together.
Freezer-friendly: Portion into zip-lock bags laid flat and freeze for up to 3 months. Reheat on the stovetop over medium-low with a splash of water.
Zucchini noodles: Do not freeze or refrigerate cooked zucchini noodles — spiralise or sauté fresh zoodles when ready to serve, as previously cooked zucchini turns watery.
Make-ahead: Brown the beef and dice all vegetables up to 24 hours ahead. Store separately in the fridge to cut active cooking time in half.
Pro tip: Resist the urge to stir the beef constantly during browning. Let it sit undisturbed for 2-3 minutes per side to develop a deep brown crust and maximum fond on the pan.
Substitutions: Ground turkey or chicken works as a lighter alternative — add an extra tablespoon of olive oil for browning since poultry renders less fat. Fire-roasted tomatoes can be replaced with regular diced tomatoes plus 1/2 teaspoon smoked paprika for similar depth.
Nutrition
Serving: 1servingCalories: 482kcalCarbohydrates: 16gProtein: 29gFat: 33gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 15gTrans Fat: 2gCholesterol: 107mgSodium: 300mgPotassium: 1014mgFiber: 5gSugar: 9gVitamin A: 7951IUVitamin C: 67mgCalcium: 100mgIron: 4mg
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