Whole30 Bolognese Over Spaghetti Squash

Slowly simmering on the stovetop is how this spin on bolognese sauce develops its deep hearty flavor. Serve over whole-grain noodles or keep things low carb by serving over spaghetti squash strands or zucchini spirals.  Avoid the dairy but add a little something extra by sprinkling some cheesy nutritional yeast on top. Keep things low-carb by serving over spaghetti squash instead of pasta. 

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Whole30 Bolognese Over Spaghetti Squash

dairy-free, Whole30-friendly, low-carb, gluten-free

Makes 7.5 cups

Total Time: 1 hour 5 minutes

active Time: 35 minutes

Ingredients

  • 1 (8-oz) pkg whole or sliced mushrooms

  • 4 slices uncured bacon, chopped

  • 1 large onion, chopped

  • 1 cup diced celery

  • 1 cup diced carrot

  • 4 cloves garlic, minced

  • 1 (1-lb) pkg grass-fed lean ground beef 

  • ½ tsp salt

  • ½ tsp crushed red pepper flakes (optional)

  • Pinch of nutmeg

  • ¼ cup tomato paste

  • ¾ cup dry red wine

  • 1 (28-oz can) crushed tomatoes

  • ¼ cup low sodium beef stock 

  • Cooked spaghetti squash strands (use Instant Pot Spaghetti Squash or follow these steps for the oven)

  • Fresh parsley or basil, freshly grated Parmesan or nutritional yeast (dairy-free option)

Method

  1. Place mushrooms in the bowl of a food processor; cover and process until mushrooms resemble fine crumbles (a little smaller than rice grains). Place mushrooms in a bowl; remove any unprocessed stem parts and set aside.

  2. Cook bacon in a large stockpot or Dutch oven over medium heat until browned and beginning to turn crisp. Using a slotted spoon to remove bacon crumbles from the pot and drain on a paper towel or clean dish cloth. Reserve 1 Tbsp of fat in the pot; discard any extra. 

  3. Add onion, carrot, celery, and garlic to drippings in the pot. Saute over medium heat for 2 minutes or until edges are beginning to turn tender. Add ground beef, processed mushrooms, salt, and, if desired, red pepper flakes. Cook for 5 to 7 minutes or until browned, stirring to crumble beef as it cooks. Drain off any excess fat.

  4. Stir in nutmeg, tomato paste, and wine. Cook 2 minutes or until slightly thickened and reduced, scraping to remove any browned bits from the bottom of the pan. Add the tomatoes, beef stock, and bacon crumbles. Bring to a boil, cover, reduce heat to a simmer and cook for 20 minutes. 

  5. Uncover and simmer (uncovered) for about 5 to10 minutes to reach desired consistency. Serve immediately over cooked spaghetti squash strands. Garnish with fresh chopped parsley or basil and freshly grated Parmesan cheese, if desired.