Paleo Spaghetti Sauce - Our Paleo Life

Paleo Spaghetti Sauce

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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.
Paleo Spaghetti Sauce | Our Paleo Life

Paleo Spaghetti Sauce

Course: Main Course
Cook Time: 1 hour 30 minutes
Author: Kendra Benson



  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 1 hour. If you can wait 2 hours, that’s even better. The flavors will mix together even more.

  6. If your sauce is too thick, you can add some of that reserved juice from the diced 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.

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15 Comments on “Paleo Spaghetti Sauce

  1. 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!

  2. Steven Espinoza

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

  3. 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.

  4. 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!

  5. 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.

  6. sherry

    ok this is what i am thinking whole30 is all about buying the best food you can afford so this is a great way to lead up to changing over to paleo, or like I like to call it shopping the “wall”. I can’t afford to discard everything in my kitchen. So anything i run out of or need i get the best, this way i can add spices and other thing as i go. right now its no sugar in anything. Also making the spaghetti sauce but i am using spaghetti squash……yum-o


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