This Paleo Whole30 Spaghetti Meat Sauce is flavorful, hearty, and ideal for topping zucchini noodles. It’s gluten-free, dairy-free, and can be made low FODMAP.
The sauce combines ground beef with diced red bell pepper, tomato sauce, and fire-roasted tomatoes, seasoned with a blend of dried herbs and a splash of coconut aminos for extra savory depth. Coconut aminos add a subtle umami that balances the natural sweetness of the tomatoes—it’s not traditional, but it really works.
This recipe can be adapted for low FODMAP needs. If you don’t need to follow a low FODMAP diet, feel free to add a chopped onion and use fresh garlic instead of garlic oil. If you prefer convenience, a store-bought Italian seasoning blend can replace the individual dried herbs, but check ingredients—many blends include onion or garlic powder, which may not suit low FODMAP cooking.
Preparation is quick and requires only minimal chopping. The sauce simmers on the stovetop while you spiralize zucchini or cook spaghetti squash, and everything is typically ready in under 30 minutes. If you have extra time, simmering longer deepens the flavor.
This meat sauce is excellent over zucchini noodles or cooked spaghetti squash, and it also works well spooned over a baked potato. If you’re not following a paleo or Whole30 approach, serve it over gluten-free pasta or your favorite noodles.
This is a simple, satisfying weeknight meal that comes together fast and appeals to the whole family.
More ground beef recipes you might enjoy: Paleo Whole30 Sloppy Joes, Easy Paleo Chili, and Easy Paleo Korean Beef Bowls.
Paleo Whole30 Spaghetti Meat Sauce
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Ingredients
- 2 tablespoons garlic oil
- 1 red bell pepper diced
- 2 pounds ground beef
- 1 24 oz jar tomato sauce check to make sure no onion or garlic added
- 1 14.5 ounce can fire roasted diced tomatoes
- 2 tablespoons coconut aminos
- ½ teaspoon dried parsley
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon dried rosemary
- 1 teaspoon dried thyme
- ¼ teaspoon black pepper
- salt to taste
Instructions
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Heat garlic oil in a large skillet or Dutch oven over high heat. Add the diced red bell pepper and cook, stirring, until softened, about 5 minutes.
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Add the ground beef and cook until browned, breaking up any large pieces and stirring regularly, about 7 minutes.
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Stir in the tomato sauce, fire-roasted diced tomatoes, coconut aminos, and dried herbs and pepper. Mix well and simmer for 10 minutes to combine flavors.
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Serve over zucchini noodles, spaghetti squash, or your preferred base.