Our Paleo Family

Paleo Spaghetti Sauce




Spaghetti sauce is a staple in most households. There are millions of recipes for it floating around the internet. And there’s practically a whole aisle dedicated to pasta sauce in most grocery stores. I’d like to say that this recipe is the best out there, but that is, of course, a matter of personal opinion. Everyone’s tastes are a bit different so what my family loves may or may not be what your family loves. BUT – this one is really, really good and I think you should give it a try.

When each of my people tasted this sauce, they just said, “Mmmmmmm.” I think it’s perfect just as it is, but you can certainly make it a little spicy with some chili flakes, make it sweeter with the addition of maple syrup or honey or even make it more of a primavera sauce with the addition of chopped vegetables.

This recipe uses all paleo staple ingredients like fish sauce and coconut aminos. Whenever you’re making a savory dish and find that it needs just a little something, but you can’t figure out what, try aminos and fish sauce. Those two ingredients tend to be the magic pill that kicks up your dish a notch and makes it perfect. I buy these very economically from Thrive Market, but you can find them almost anywhere these days, just look in the Asian section of your grocery store.

The pictures you see here are of this sauce served over my oven fried squash and chicken parmesan. Those recipes are forthcoming.

This sauce freezes beautifully so go ahead and make a double batch and freeze it for later. You’ll be so glad you have this sauce on hand when you need a quick dinner.

Just serve it over your favorite sautéed or spiralized veggies and dinner is done!




I have this veggie spiralizer made by Paderno and sold by Amazon and I highly recommend it, however, don’t feel like you need a fancy gadget to make paleo friendly “pasta.” You can simply slice and sauté your squash and it tastes just as good. You can also steam a spaghetti squash and use that for your noodles. I have instructions for working with spaghetti squash in this post. 

If you’re following the autoimmune protocol and need a pasta sauce, this Nomato Sauce is really yummy. We don’t need to avoid tomatoes anymore and I still make it because it’s delicious!

Everybody needs quick meal ideas up their sleeve and spaghetti is one of the best. It’s universally loved by young and old alike. Having some homemade sauce in the freezer is a gift you can give yourself for busy days!

Yes, you can buy sauce in the store, but homemade is so much better.




Paleo Spaghetti Sauce
Print Recipe
An excellent basic recipe to have in your repertoire. It's super versatile and delicious! You'll be glad you have a stash of this in your freezer.
Servings Prep Time
6-8 servings 30 minutes
Cook Time
1-2 hours
Servings Prep Time
6-8 servings 30 minutes
Cook Time
1-2 hours
Paleo Spaghetti Sauce
Print Recipe
An excellent basic recipe to have in your repertoire. It's super versatile and delicious! You'll be glad you have a stash of this in your freezer.
Servings Prep Time
6-8 servings 30 minutes
Cook Time
1-2 hours
Servings Prep Time
6-8 servings 30 minutes
Cook Time
1-2 hours
Ingredients
Servings: servings
Instructions
  1. Add oil to a large, heavy dutch oven and heat over medium heat.
  2. Dice onion finely and add to hot oil. Sprinkle on salt and pepper and stir. Allow to cook until onions are very soft and starting to brown, about 15 minutes.
  3. Increase temperature to medium high, add meat, cook and stir, breaking meat into small pieces.
  4. Don't stop when the meat is no longer pink. Allow it brown a bit.
  5. Now add the tomato paste. Stir this in well. Allow to cook for 5 minutes.
  6. Add remaining ingredients. Stir well and taste for seasoning. Add salt, pepper, and/or sweetener as desired.
  7. Reduce heat to low and simmer. The sauce will just get better the longer it simmers, but it's done right now. The flavors will deepen as it simmers, so make sure to taste again and adjust seasoning as needed.
  8. If storing for later, allow sauce to cook at room temperature for about an hour then ladle into freezer safe containers.
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