The Ultimate Paleo Bolognese

prep time:25 min
cook time:45 min
ready in:1 min
  • 1 large spaghetti squash
  • 1 Tbsp bacon fat or grass-fed butter
  • 1 leek, finely chopped
  • 2 large carrots, peeled and pulsed in a food processor
  • 1 red bell pepper, finely chopped
  • 1 Tbsp tomato paste
  • 1/2 dry white wine (or chicken stock)
  • 2 tsp cumin
  • 1/4 tsp red pepper flakes
  • 2 tsp dried Italian herbs
  • 1/4 tsp cinnamon
  • 1 tsp paprika
  • 1 lb. grass-fed ground beef
  • 1 lb. crap-free Italian pork sausage, casings removed (or ground pork)
  • 1 28 oz. can crushed tomatoes
  • Salt and ground black pepper to taste
  • Preheat oven to 400 degrees F.
  • Using a long paring knife, slice spaghetti squash in half lengthwise.
  • Pour ½ cup water onto a large baking sheet and place both squash halves face down on top.
  • Roast for 35 to 45 minutes or until the skin turns slightly golden and the inner squash strands separate easily from the skin with a fork.
  • Allow the squash to cool before scooping out and discarding the seeds.
  • Then, scoop the flesh away from the skin and transfer it into a large serving bowl. Set aside until the sauce is finished.
  • While the squash bakes, melt bacon fat or butter in a large skillet or Dutch oven over medium-high heat.
  • Add leeks and saute until they become translucent.
  • Add the carrots, bell pepper, tomato paste and white wine, and mix well. Then add the spices, herbs, salt and pepper.
  • Mix and cook until carrots are soft, 6 to 8 minutes. You can put the lid on to speed up the process.
  • Once the carrots are soft and the wine has evaporated, add the ground pork and beef, and cook until browned.
  • Once the meat is done, add the crushed tomatoes and simmer over medium-low heat for 10 to 15 minutes or until the sauce is well combined.
  • Taste for seasoning before removing from heat. Serve over roasted spaghetti squash.