Paleo Spaghetti with Meat Sauce

Let’s talk about how FREAKIN DELICIOUS my Paleo Spaghetti with Meat Sauce is. It’s so flavorful and filling; I cooked plenty to feed the entire neighborhood! I’m ecstatic to have leftovers for the next couple of days. If leftovers aren’t your thing, I suggest you freeze the meat sauce in freezer safe containers. I utilized the Organicville Pasta Sauce mason jars. A fabulous surprise in your freezer when you are frantically searching for a bite to eat.
Every meat sauce recipe has an essential ingredient. My special ingredient is Organicville Pasta Sauce. The sauce made with the highest quality of organic ingredients that is gluten free and vegan. The sauce does contain agave nectar which is a syrup made from the Agave tequiliana plant. According to Dr. Axe, it is 1 1/2 times sweeter than regular sugar. In its natural form agave nectar is loaded with antioxidants and is an anti-inflammatory power machine. Sadly, we don’t see these nutritional benefits in the stores. It’s largely made of fructose, the most damaging form of sugar. Don’t be discouraged, it’s still better than white sugar! 4 grams of sugar is all that is in this sauce compared to an average amount of 12 grams of sugar in bottled pasta. 
Paleo Spaghetti with Meat Sauce
My Key Ingredient
Paleo Spaghetti is Baked Spaghetti Squash or Zoodles, Zucchini Noodles. After I spiralize the zucchini, I heat a small skillet on medium-low with a bit of olive oil and toss the zoodles for just a minute or two. Just before you see excess water, sprinkle the zoodles with salt and place on a plate to eat. Pile high your paleo spaghetti and top with the sauce. Enjoy your guilt free and mighty delicious meal.  
Paleo Spaghetti with Meat Sauce
Paleo Spaghetti with Meat Sauce

Paleo Spaghetti with Meat Sauce

Paleo Spaghetti with Meat Sauce


  • 2 Tbsp. olive oil
  • 2 large yellow onions finely chopped
  • 5 large cloves garlic minced
  • 2 green bell peppers finely chopped
  • 8 ounce white mushrooms sliced
  • 1 lb. ground beef
  • 1 lb. ground pork
  • 2 Tbsp. dried oregano
  • 1 Tbsp. dried thyme
  • ground sea salt and pepper to taste
  • 2 (24 ounce) Organic Ville Organic Pasta Sauce (Tomato Basil)
  • 2 bay leaves
  • 1/2 tsp. crushed red pepper flakes


  1. Heat olive oil in a medium saucepan over medium heat. Add onions and stir until soft. Add garlic and stir until fragrant. Add bell peppers and stir until soft.
  2. Turn heat up to medium-high. Add ground beef and ground pork. Stir for about 5 minutes and add mushrooms. Stir in oregano, thyme, salt and pepper to taste. Stir in Organic Ville Pasta Sauce, bay leaves and red pepper flakes. Simmer over medium-low heat until thick and fragrant, 30 minutes stirring often. Add more salt and pepper to taste. Remove bay leaves and serve over baked spaghetti squash or zucchini noodles.

The meat sauce will be good for 3 to 4 days in the refrigerator and freezes well.

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