Paleo Spaghetti Sauce | Our Paleo Life

Paleo Spaghetti Sauce

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


  • 2 lb Ground Meat Beef, Italian Sausage, Turkey, Bison, etc.
  • 1 Yellow Onion diced
  • 3 cloves Garlic minced
  • 1 (15 oz) can Tomato Sauce
  • 2 (14 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 start with 1 tsp, add more if you like it saltier


  • In a large saucepan over medium-high heat, brown the ground meat until cooked through. Drain excess fat.
  • Reduce heat to medium and add diced onion and garlic to the meat. Cook until onions are slightly translucent, about 5 minutes.
  • Add tomato sauce, diced tomatoes, and tomato paste and stir to mix well.
  • Add basil, oregano, garlic powder, onion powder, Italian seasoning, and salt. Stir well to combine.
  • 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.
  • 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.
  • Serve over Zucchini Noodles for the perfect Paleo Spaghetti.