Paleo Ground Beef Bolognese Sauce
Dinners + Mains

Paleo Ground Beef Bolognese Sauce

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There are many interpretations for Bolognese sauce and this is just one Paleo-friendly version. The ground beef pasta sauce is simmered for hours and therefore requires a long time commitment, but the effort definitely shines through in the final result. Since it does take so long, this recipe makes a large batch, good for leftovers or freezing.

Recipe from Paleo Grubs

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Paleo Ground Beef Bolognese Sauce
Nutrition Info Print Recipe
  • Prep: 10 m
  • Cook: 3 h 35 m
  • Total: 3 h 45 m
  • Servings:


  • 1 large yellow onion coarsely chopped
  • 1 large carrot coarsely chopped
  • 2 stalks celery coarsely chopped
  • 3 cloves garlic coarsely chopped
  • 2 tbsp olive oil extra virgin
  • 2 lb ground beef
  • 1 cup tomato paste
  • 2 cups red wine (optional)
  • 2 bay leaves
  • 4 sprigs thyme
  • salt
  • pepper


  1. Place the onion, carrot, celery, and garlic in a food processor and pulse to finely chop. Heat the olive oil in a heavy-bottomed saucepan or Dutch oven over medium heat. Add the vegetables and season with salt and pepper. Cook for 12-15 minutes until beginning to brown, stirring frequently.
  2. Add the beef to the pot and season with salt and pepper. Cook for 15 minutes until browned. Stir in the tomato paste and cook for 2-3 minutes. Add the red wine to the pan and cook 5 more minutes.
  3. Add enough water to the pan until it covers the meat mixture by an inch. Add the bay leaves and thyme and stir. Bring to a low simmer, and cook, uncovered, for 3 hours. Stir the sauce occasionally and check to see if it needs more water. Adjust seasonings to taste. Discard the bay leaves and thyme before serving.
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