Category Archives: Sauces

Nonni’s Bolognese Sauce

Nonni's Bolognese Sauce - Healing and Eating

Nonni’s Bolognese Sauce is dairy free and paleo friendly if you eat it with some spaghetti squash or zoodles. It was surprisingly easy to make, but the end result was fabulous. I will definitely be repeating this recipe. This recipe does call for a cup of red wine, but if your diet doesn’t include alcohol, you can easily omit it and it will still taste great.

If you make a ton of this, it has a similar thickness to chili, and should freeze just as easily. Not that you are likely to have leftovers, my whole family was going for seconds.

Nonni's Bolognese Sauce
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Cook time
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Serves: 6
  • 1 cup of finely diced celery
  • 1 cup of finely diced carrots
  • 1 cup of finely diced red onion
  • ½ cup of extra virgin olive oil
  • 1.5 lbs ground beef
  • 1 lb of sweet Italian pork sausage
  • 1 cup of red wine (Cabernet or Chianti)
  • 6 oz can of tomato paste
  • stir in one whole sprig of fresh rosemary
  • sea salt to taste (1/4 -1/2 tsp)
  • (optional) flat leaf parsley to garnish
  1. Finely dice celery, carrots, and red onion.
  2. In a large pan, simmer veggies in olive oil until soft on low heat.
  3. Remove sausage casing if necessary and when vegggies are soft add meat to pan, and mix and break down ground meat until it all turns brown (becomes cooked). Use medium to medium high heat.
  4. Add red wine and turn heat to high until alcohol is evaporated.
  5. After it has evaporated, add tomato paste and sea salt to taste.
  6. Stir in a fresh sprig of rosemary and turn heat to low to let flavors develop for at least ten minutes.
  7. Serve over pasta, spaghetti squash, and/or zoodles and enjoy.




Marinara Sauce

Marinara Sauce - Healing and Eating

The marinara sauce is really simple and quick to make, as well as vegan friendly. It would also taste great on pizza. Make this sauce ahead and freeze, or jazz it up a bit with some Italian sausage and spinach, and throw it over zoodles, for an easy weeknight paleo dinner. I normally buy organic marinara all the time, because I’m really lazy, but this recipe was so easy, I doubt I will again. It only took a half hour to make, and I’m thrilled with the results.

Marinara Sauce
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Total time
Serves: 2
  • 2 28oz can of peeled tomatoe
  • 4 minced cloves of garlic
  • ½ half of yellow onion, finely chopped
  • 2 tbsp fresh chopped basil
  • 3 tbsp of extra virgin olive oil
  • 1 tsp of sea salt
  • two grinds of fresh ground black pepper
  • 1 bay leaf
  1. Add peeled tomatoes to a blender to puree. Skip this step if you bought pureed tomatoes.
  2. In a large saucepan or dutch oven, add finely chopped onion. Saute until soft for 2-5 minutes, then add garlic and chopped fresh basil.
  3. Saute until it smells delicious for about another minute.
  4. Then add pureed tomatoes, sea salt, fresh ground black pepper, and one bay leaf.
  5. Bring to a simmer, and let sit simmering for 30 minutes, with the lid covering most of the top, leave lid a little to the side to let the steam escape.