Whole30 and Gluten Free Bolognese Sauce with Spiralized Zucchini Noodles


Whole30 and Gluten Free


  • 1 2/3 cups of stock (I used chicken that I had made in my Instant pot)
  • 2T extra virgin olive oil
  • 1 medium yellow onion
  • 2 medium carrots peeled
  • 2 celery ribs
  • 4 garlic cloves peeled
  • 2 cans of diced tomatoes (14.5 oz)
  • 1 bay leaf
  • 1 tsp Kosher salt
  • 1 tsp black pepper
  • 1/2 tsp red pepper flakes
  • 1 tsp Italian seasoning
  • 2 T fresh basil
  • 2 T fresh parsley
  • 3 T of tomato paste
  • 2 lbs of ground beef ( I use 85% meat to 15% fat from Butcher Box)
  • spiraled zucchini noodles


  1. In a small sauce pan, heat up stock
  2. Dice the carrots, celery, onion, and garlic
  3. Heat olive oil in dutch oven
  4. Sautee vegetables
  5. Add salt and pepper.
  6. Add ground beef and slowly sauté until browned
  7. Add tomato paste and cans of diced tomatoes
  8. Add Italian seasoning and red pepper flakes
  9. Let sauce simmer for 30 minutes to 1 hour.  If it needs to be thinned out, ladle in a bit of chicken stock
  10. Chop parsley
  11. Tear basil and put on top of sauce along with parsley
  12. Add sauce to the top of the spiralized zucchini noodles. The heat of the sauce will wilt spiralized noodles a bit.
  13. Add a drizzle of extra virgin olive oil on top

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