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Slow Cooker Bolognese Sauce: Paleo & Whole30 Approved

  • Prep Time: 30 minutes
  • Total Time: 30 minutes
  • Yield: 4-6 1x


For the Sauce:

  • 1 pound ground beef
  • 1 pound bison (use 2 pounds ground beef if you’d like)
  • 4 slices bacon (not required)
  • 1/2 cup original flavor Nutpods (or Paleo milk substitute)
  • 1 28 ounce can of diced tomatoes, drained
  • 1 28 ounce can of tomato sauce
  • 2 tablespoons olive oil
  • 1 white onion, diced
  • 2 large carrots, peeled and diced
  • 3 celery stalks, diced
  • 2 tablespoons tomato paste
  • 3 tablespoons minced garlic
  • 1 teaspoon salt
  • 1 teaspoon thyme
  • 1 teaspoon oregano
  • 1/2 teaspoon pepper
  • 1/2 teaspoon nutmeg
  • 3 bay leaves

For the Noodles:

  • 1 large butternut squash
  • 1 tablespoon olive oil
  • Salt and pepper to taste


For the Sauce:

  1. Heat olive oil in a large skillet over medium heat and add the veggies
  2. Once the veggies have began to soften, about 10 minutes, add tomato paste and garlic
  3. Stir until tomato paste has combined and transfer veggies to slow cooker
  4. In the same pan, begin browning 2 pounds of the ground meat
  5. As it’s cooking, mix in all spices except bay leaves
  6. Once the meat is mostly cooked, a little pink still is OK, pour in 1/2 cup of Nutpods (or Paleo milk substitute)
  7. Let simmer until milk reduces down
  8. Once there’s not much liquid left, about 10 minutes of simmering, transfer to slow cooker
  9. Add diced tomatoes, tomato sauce, finely chopped uncooked bacon to slow cooker and stir
  10. Place bay leaves into slow cooker and cover
  11. Cook on low for 6-8 hours

For the Noodles:

  1. Cut off the bulbous end of the butternut squash, set aside and save for a different recipe. You won’t be using this end
  2. Cut off the very end of the part of the squash you will be using
  3. Peel squash so the outer skin is completely removed
  4. Squash will be about 6 inches long, cut in half so it’s easier to spiralize
  5. Use a spiralizer to make noodles
  6. Heat oil in a skillet and cook noodles until soft or to preferred firmness (5-10 minutes, depending on how many noodles you have in skillet)
  7. OR
  8. Coat raw noodles in oil and roast for 5 minutes at 400 degrees F