Paleo bolognaise zoodle sauce [Gluten free, Grain free]

There’s something about a spag bol that just … satisfies! Try this gluten free, paleo version for guilt-free satisfaction

This is a quick and easy, staple ‘go to’ family recipe, and is delicious. You can also use either fresh or tinned tomatoes, but with fresh tomatoes use some clean tomato paste for added depth of flavour and colour. I use passatta because it’s just so convenient! 

This recipe is enough to feed s family of four, with some leftovers. The mince sauce freezes well, and I always like to have a container of some sauce in the freezer for those days when I just can’t be bothered or am pressed for time … You know those days! This would therefore be a great recipe for prep days 😉 

Recipe for Paleo Zoodle Bolognaise

Yield: 4 generous servings

Prep time: 10 minutes

Cooking time: 30 minutes 

What you need

For the mince

1 onion, chopped

2 cloves garlic, chopped

2 carrots, chopped 

Handful of mushrooms, chopped 

(I use a food processor and just bang the lot in and it’s done in about 3 seconds)

1kg mince 

Salt and pepper

Dried origanum (you can use other herbs)

Tomato passata/ paste 

For the zoodles

1kg baby narrows (courgettes/zucchini)


Salt and pepper to taste 

What you need to do

  • For the mince

1. Fry the veggies until softened. 

2. Add mince. Brown.

3. Add spices and cook for about a minute or two. 

4. Add tomato. Cook for about 25 minutes. 

For the zoodles

1. Grate/spiralize the baby marrows. 

2. Heat oil in a pan. Stir fry the zoodles for about 2-3 minutes until tender (but not too soft or else you’ll land up with mash!). Season and done! 

Serve with a side salad, or sprinkle some nutritional yeast on top for some ‘cheesy’ flavour. It’s a great family friendly recipe that’s also kind on the budget too. Enjoy! 

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Please note: if you’d like to use and share my recipes or content, go ahead! Please just link back to the original post when you do so though. Photographs cannot be used without my permission. Thanks! 


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