My “Paleo Pasta” – Bolognese Sauce & Zucchini Noodles

You may or may not know from my posts I’m Italian. Well, at least part of me is. I’m not sure how much – I’m guessing a good 50%…

All I know is there was enough Italian in me growing up to realize I’d better learn how to cook Italian food well. I’ve been making spaghetti sauces and lasagna for as long as I can remember.

When you’re paleo, you have to give up the pasta – but with this recipe you’ll hardly miss it. Now you can still enjoy a hearty “spaghetti” dish with meat sauce and stick to the paleo diet.

If you want to make a good Bolognese sauce, you need to plan for it. It will take about an hour – but most of that time is just letting it cook.

It’s a beautiful and rich meat sauce. My recipe has a little more tomato in it because I like it that way. What makes it so wonderful are all of the layers of flavors that it develops as it simmers. [av_sidebar widget_area=’Lockerdome’ av_uid=’av-324m98′]

Go for the best – these plum tomatoes are grown at the base of Mount Vesuvius and are packed with flavor. Most supermarkets carry them.

This is one of those meals you serve your kids, and when they’re all grown up and come back home to visit, they ask for it. Believe me, I know.

You’ve seen movies like The Godfather and Goodfellas right? Well have you noticed there is always a spaghetti sauce simmering somewhere in the background while they sit around sipping Barolo and planning hits? Italians know a good sauce takes time.

So here’s a great basic Bolognese sauce recipe for you to try. It’ll probably make more than you need, so freeze what you don’t use. I never learned how to cook in small portions. That’s another Italian thing, you always cook a little more just in case someone stops by who needs fed. If you’re an Italian girl worth her apron strings, you’ve got to be ready to dish up a good meal at a moment’s notice. Italians are obsessed with feeding their friends and family. Just ask one of your Italian friends or stop by their house on a Sunday when you’re hungry.

Use a julienne blade with good teeth to slice the zucchini noodles

I really can’t tell you how good this sauce is. You just have to trust me on this one and try it. It would be perfect for a paleo lasagna as well. Go for it kids. It’s packed with meat, tomatoes and seasonings…and it’s 100 percent paleo.

The traditional Bolognese sauce has a bit of cream. And personally, I know that’s awesome, but you will find this one really doesn’t need any extra help. Make this for your family and you’ll understand.

We made it with zucchini noodles. Super easy! Just use a julienne peeler and you have instant veggie noodles. Their texture is really good. Just heat them up and mix them together with the meat sauce – they’re a really tasty substitute for pasta noodles!

Hold the top of the zucchini, press the julienne blade down firmly, and pull toward you – easy enough!

We made a paleo spaghetti with squash before and it was just okay…but when I made it with zucchini it was awesome! Try it. Bet you won’t miss spaghetti pasta again!

Finire di mangiare – eat up Paleo Newbies!




Paleo Bolognese Sauce & Zucchini Noodles Recipe

Paleo Bolognese Sauce & Zucchini Noodles Recipe


  • 4-5 medium-sized zucchinis, julienned lengthwise into zucchini noodles
  • Bolognese Sauce
  • 1 1/4 lbs spicy turkey sausage, casings removed – substitute with beef if you prefer
  • 1 can (28-oz) can of peeled San Marzano tomatoes
  • 1 can (15-oz) of tomato sauce
  • 1 cup of onions, diced small
  • 1 cup of carrots, diced small
  • 3/4 cup of celery, diced small
  • 3 cloves of garlic, minced
  • 1 tsp basil
  • 1 tsp thyme
  • 1 tsp oregano
  • 1/2 tsp red pepper flakes
  • Parsley flakes for garnish
  • Salt and pepper to taste


  1. Brown the turkey sausage in about 2 tbs of oil or fat. Drain sausage and set aside
  2. In a saucepan, add diced onions, celery, carrots and garlic. Sauté together with a little oil or fat over medium heat for 8-10 minutes or until vegetables are tender. Note: The carrots will remain firmer than the other veggies
  3. Add cooked turkey sausage back into the pan with the sautéed vegetables
  4. Add the can of peeled tomatoes and can of tomato sauce to the saucepan
  5. Add basil, oregano, thyme and red pepper flakes
  6. Now let the sauce simmer (very low heat) for about 45 minutes
  7. Use a wooden spoon or spatula to break up the tomatoes a bit as they cook
  8. Taste sauce near the end of the cooking time, and add salt, pepper and more spices to taste
  9. While the sauce simmers, julienne your zucchinis into spaghetti noodles. Tip: Cut off the bottom of each zucchini, keep the top of the zucchini as a "handle" to hold on to, and slice lengthwise with your julienne peeler, pulling the tool toward you
  10. Next heat the noodles by one of three methods: microwave for about two minutes (drain water), steam for two minutes (drain water), or heat the zucchini noodles in a pan mixed with a little sauce on your cooktop
  11. Plate noodles, generously ladle on sauce, and sprinkle with parsley

Join the Conversation

  1. Another amazing recipe! My whole family loved it!

  2. This recipe is amazing!!! I’m not a fan of a meat sauce, but I am now. Also this is the first time I cooked the zucchini and it’s taste is identical to pasta. Looks like you have great recipes, I plan to try a few more. Thank you!

    1. Thank you Renee! I really appreciate your kind words. I hope you try more of our recipes! :)

  3. The sauce was really good, the entire family liked it (I made it with spaghetti squash instead of zucchini).

    1. That’s awesome Valerie! Either one is a winner. Bald you family enjoyed it! ;)

  4. tara elliott says:

    Thank you! Great sub for pasta. Loved it!
    My man is a chef so we went with his sauce, but the idea is perfect :-)

    1. Hey, who’s to argue with a chef in the house. You lucky girl! :)

  5. I tried this recipe last night and OMG it is AMAZEBALLS! Thanks for sharing.

    1. Cat! You crack me up! Amazeballs is a great word! Thank you so much! You kinda have me craving it now! Ha! :)

  6. This was soooo good! We had leftovers for days. I didn’t change a thing (except adding a lot of rosemary because the first time I tasted then fell in love with bolognese, it had copious amounts…now I crave it that way!). Your blog is great–Just wanted to let you know that I am a big fan!

    1. Wow. Thank you so much! It means a lot. I’m new to the blogging world and its people like you that make it all worth it. The rosemary is a great add in! I have a bush in my yard and love it! Thank you again for the kind words. :)

  7. What brand of julienne slicer is that? It looks like it does a good job.

    1. Hi Chris…thanks for the question. We’re happy with this one: It’s the Chef’n FreshForce 3-in-1 Peeler…about $15 from Amazon or Sur La Table.

  8. Thanks! It’s yummy! :)

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