Paleo Spaghetti Sauce

I recently discovered Zucchini Noodles. Once that happened, I knew I had to find a paleo spaghetti sauce to go on it. Then I thought “That’s dumb, I could just make my own”. I happened to have a bunch of tomato products in the pantry one day so I grabbed what I had and made a sauce. And it was fantastic! Too bad I didn’t have enough zucchini to make spaghetti for the family, so I ate it all myself. I’m generous like that.

This recipe makes approximately 8 cups, so cut in half if you won’t need that much. OR, you could preserve the rest by canning it, if you’re into that sort of thing. If you are, here are the water-bath directions (NOTE: this is from the Pick Your Own website, I haven’t done this, yet):

EDIT: Judi commented that you shouldn’t water-bath any food with meat in it, so if you’re making this recipe without the meat, you should be fine. Otherwise, stick to pressure canning or freezing the sauce.

  • Sterilize your jars, lids, and rings.
  • Fill the jars to within ¼-inch of the top, seat the lid and hand-tighten the ring around them.
  • Put the jars in a canner and keep them covered with at least 1 inch of water.
  • Keep the water boiling.
  • Process the jars in a boiling-water bath for 35 minutes for pints and 40 minutes for quarts.


4.3 from 3 reviews
Paleo Spaghetti Sauce
Cook time
Total time
  • 2 lb Ground Meat (Beef, Italian Sausage, Turkey, Bison, whatever you want; a mix of 1lb ground beef and 1lb Italian sausage is great)
  • 1 Yellow Onion, diced
  • 3 cloves Garlic, minced
  • 2 (8 oz) cans Tomato Sauce
  • 1 (28 oz) can Diced Tomatoes, drained, juice reserved
  • 1 (6 oz) can Tomato Paste
  • 1 Tbsp dried Basil
  • 1 tsp dried Oregano
  • 2-1/2 Tbsp Garlic Powder
  • 2 Tbsp Onion Powder
  • 1 Tbsp Italian Seasoning
  • 1-2 tsp Sea Salt (I like lots of salt)
  1. In a large saucepan over medium-high heat, brown the ground meat until cooked through. Drain excess fat.
  2. Reduce heat to medium and add diced onion and garlic to the meat. Cook until onions are slightly translucent, about 5 minutes.
  3. Add tomato sauce, diced tomatoes, and tomato paste and stir to mix well.
  4. Add basil, oregano, garlic powder, onion powder, Italian seasoning, and salt. Stir well to combine.
  5. Reduce heat to Low, cover, and let simmer for about an hour. If you can wait 2 hours, that’s even better. The flavors will meld together even more.
  6. If your sauce is too thick, you can add some of that reserved juice from the ed tomatoes. I found that I didn’t need to but it’s a personal preference.
  7. Serve over Zucchini Noodles for the perfect Paleo Spaghetti.

17 Comments on “Paleo Spaghetti Sauce

  1. A New Kitchen Tool – The Food Mill and Making Your Own Tomato Paste | The Journey of Two

  2. Judi

    I have been canning for 40 years and you should never water bath can any product with meat in it. This product would need to be pressure canned or frozen. That being said…I can’t wait to try this!

  3. Steven Espinoza

    I just made this sauce and I am not sure about anyone else but it is INTENSELY garlicky! Almost unbearable.

  4. Paleo Challenge Day 26 | Wifey's Kitchen

  5. Paleo Challenge Day 27 | Wifey's Kitchen

  6. Greg

    This sauce turned out amazing!! I made a 1/2 batch as a sauce for my roasted spaghetti squash. It has tons of flavor and is a perfect companion for the squash.

  7. recipes we’re loving lately | Green Revival

  8. Homestyle Paleo-Spaghetti and meatballs | FitSmiths

  9. Blayne

    Thanks so much for the link to our FitSmiths Homestyle Paleo recipe. We love your blog and appreciate the wonderful recipes! Keep up the great work!

  10. Nikki

    Is it truly paleo using canned tomato sauce, paste and tomatoes? I’m new to paleo but I was under the impression that processed foods were not allowed.


Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

Get Recipes in Your Inbox
Absolutely free and incredibly delicious Paleo Recipes!
Send My Free Recipes
Give it a try, you can unsubscribe anytime.