Mmmmmm . . . spaghetti. When I was a kid, I called it Ba-scetti. Don’t act like you nailed this one right out of the gate. The Italians call this stuff “sauce.” We spend at least one weekend a year canning tomatoes and tomato sauce (without the meat added at that point). It is so nice to carry the freshness of vine-ripe tomatoes into the colder months. You’ll still get plenty of fantastic flavor by using store-bought tomatoes.
Most spaghetti sauces are pretty simple. This one is no exception. The bad guy with most sauces like this isn’t the sauce, it’s what you pour it over. Serve this little number over spaghetti squash, kelp noodles, or shredded zucchini and squash.
2 pounds (900 g) ground beef
2 teaspoons black pepper
1 tablespoon (15 ml) olive oil
2 large sweet onions, chopped
3 cloves garlic, minced
1 large green pepper, chopped
1 quart (1 L) crushed tomatoes
1 quart (1 L) whole canned tomatoes
1 6 ounce (180 mL) can tomato paste
2 tablespoons (30 ml) fresh basil, chopped
- In large pot, brown meat with 1 teaspoon (5 ml) of black pepper. Remove to bowl.
- Heat olive oil in same pot and add garlic, onions & green pepper. Sauté for 3–5 minutes. Onions and pepper will begin to soften.
- Add all other ingredients plus the meat and stir well.
- Bring everything to a slight boil. Cover and reduce to simmer for 30–40 minutes.
Variations—Change out your meat (ground turkey, sausage, deer, etc.).
Hint—Freeze in small containers. Don’t include your noodle replacement, as it won’t thaw as well.
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This paleo spaghetti sauce is a big-batch Sunday simmer worth keeping in the fridge all week. Ground beef browns with sweet onions, green pepper, and garlic, then everything bubbles together with crushed and whole tomatoes, tomato paste, and fresh basil until thick and rich.
Pro Tips
- Brown the beef with black pepper first and set it aside so it stays in distinct crumbles instead of boiling grey in the liquid.
- Using both crushed tomatoes and whole canned tomatoes gives the sauce body and texture — crush the whole ones by hand for a rustic, chunky finish.
- Sauté the onions and green pepper in the same pot after the beef so they pick up the fond left behind — that's free flavour for the sauce.
- A full 30–40 minutes of covered simmering concentrates the tomatoes and blends the basil in; the sauce thickens noticeably as it reduces.
- This makes a generous pot: it keeps 4 days in the fridge and freezes perfectly in jars for instant grain-free dinners.
Frequently Asked Questions
Can I freeze this spaghetti sauce?
Yes, it freezes beautifully for up to 3 months. Cool it completely, portion into jars or containers with a little headspace, and thaw overnight in the fridge before reheating.
What should I serve this sauce with?
Over spaghetti squash, zucchini noodles, or any grain-free pasta of your choice. It's also brilliant spooned over roasted vegetables or baked sweet potato.
Can I use ground turkey instead of beef?
Ground turkey works fine — the sauce may taste lighter, so a touch more olive oil and a longer simmer help build the same richness.
Is this spaghetti sauce paleo?
Yes: tomatoes, vegetables, olive oil, herbs, and seasoned ground beef, with no sugar or additives. Check your tomato paste and canned tomatoes are just tomatoes.
Recipe Card
Ingredients
Method
- Heat olive oil in same pot and add garlic, onions & green pepper.
- Sauté for 3–5 minutes. Onions and pepper will begin to soften.
- Add all other ingredients plus the meat and stir well.
- Bring everything to a slight boil.
- Cover and reduce to simmer for 30–40 minutes.
