These days it seems Sunday is synonymous with self-care. Meal prepping, laundry, face masks, maybe even a bubble bath, have become the Sunday norm. In my mind, Sundays are for eating spaghetti.
To be honest, I didn’t eat my spaghetti with tomato sauce until I was in high school. I’m a former buttered noodle aficionado. Having outgrown that phase of my life, I can now confidently say that pasta with meat sauce is one of the greatest pleasures in life. I’ve never been to Italy, but I dream of going one day to taste their pasta.
Believe it or not, going gluten-free, or even grain-free does not require you to give up the divine pleasure that is Sunday night spaghetti and meat sauce. Jovial brand makes pasta out of cassava flour, which is grain-free and paleo-friendly! Additionally, if you are not paleo, but are gluten-free, Banza makes an incredible line of pasta made out of chickpeas. Both brands make being gluten-free so much easier! It’s nice to have products like this on hand when you’re craving comfort food, but don’t want to go through the hassle of making everything from scratch.
Ingredients Needed
This paleo spaghetti and meat sauce recipe requires only a handful of ingredients.
- Mixed tomatoes (I use cherry and Roma)
- Olive oil
- Salt and pepper
- Minced garlic
- Tomato paste
- Ground turkey
- Cassava flour pasta
- Fresh basil leaves
- Thyme
- Bone broth
Many of these ingredients you may already have on hand! Substitution suggestions are provided in the Recipe Tips section below.
Equipment Required
To make this recipe, you will need a rimmed baking sheet, an oven, a large saucepan, a large pot, a blender, a cutting board, and a knife.
For measuring you’ll need 1 tsp, 1 tbsp, 1/4 cup, 1/2 cup, and 1 lb.
How to Make this Paleo Spaghetti and Meat Sauce Recipe
Despite sounding daunting, this recipe is incredibly easy to make at home.
Preheat the oven to 400ºF. Place the halved tomatoes on a rimmed baking sheet and drizzle with 3 tablespoons of olive oil and a pinch of salt and pepper. Roast in the oven for 30 minutes.
As your tomatoes are roasting, place the remaining 2 tablespoons of olive oil in a large saucepan and sauté the garlic cloves over medium-high heat for 5 minutes or until fragrant.
Add the tomato paste and ground turkey to the pan and cook for 15-20 mins until the turkey is fully cooked.
Cook cassava flour pasta according to the directions on the box.
Once the tomatoes are done roasting and have cooled for about 10 minutes, place them in a high-speed blender along with the basil, thyme, salt and pepper, and bone broth. Blend until very smooth, about 45 seconds.
Pour the blended mixture into the saucepan and mix with the tomato paste and ground turkey. Stir until well mixed and serve over cassava flour pasta!
Recipe Tips
Answering your paleo spaghetti and meat sauce recipe questions.
Using canned tomatoes
Using fresh tomatoes can be expensive, so if you’d like to opt for using canned diced tomatoes, that will also give you great results. The sauce tastes much better using fresh roasted tomatoes, however, the canned tomatoes will give you a much less expensive meal.
What makes the sauce so creamy?
Blending the sauce in a blender gives it a creamy consistency and taste! If you’re ever trying to give a sauce or soup a creamier consistency without adding milk of any sort throw it in the blender. People will be shocked to learn there is no added cream to this recipe, it’s that creamy and delicious tasting.
Paleo Spaghetti and Meat Sauce
Ingredients
- 3 lbs mixed tomatoes cherry and roma tomatoes
- 5 tbsp olive oil
- 1 pinch salt and pepper
- 4 cloves minced garlic
- 1 lb ground turkey
- 1 package cassava flour pasta Jovial brand
- 1/2 cup fresh basil leaves
- 1 tsp thyme
- 1/2 cup bone broth
Instructions
- Preheat the oven to 400ºF. Place the halved tomatoes on a rimmed baking sheet and drizzle with 3 tablespoons of olive oil and a pinch of salt and pepper. Roast in the oven for 30 minutes.
- As your tomatoes are roasting, place the remaining 2 tablespoons of olive oil in a large saucepan and sauté the garlic cloves over medium-high heat for 5 minutes or until fragrant.
- Add the tomato paste and ground turkey to the pan and cook for 15-20 mins until the turkey is fully cooked.
- Cook cassava flour pasta according to the directions on the box.
- Once the tomatoes are done roasting and have cooled for about 10 minutes, place them in a high-speed blender along with the basil, thyme, salt and pepper, and bone broth. Blend until very smooth, about 45 seconds.
- Pour the blended mixture into the saucepan and mix with the tomato paste and ground turkey. Stir until well mixed and serve over cassava flour pasta!
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