Spaghetti Squash Bolognese

Servings 6 - 8 servings


  • 4 slices bacon diced
  • 1 pound lean ground beef
  • 1 pound ground pork or paleo-friendly turkey sausage
  • 1 teaspoon ghee
  • 1 white onion diced
  • 1 1/2 cups diced carrots
  • 3 cloves garlic minced
  • 1 teaspoon Italian seasoning
  • 1 cup chicken broth
  • 1 6 ounce can tomato paste
  • 1 cup full fat coconut milk
  • salt and pepper to taste
  • spaghetti squash for serving


  1. In a large stock pot over medium-high heat, cook bacon until almost cooked. Add ground beef and sausage and cook, breaking apart, until cooked almost no pink remains. Drain and set aside.
  2. In the same pot, add the ghee, onion, and carrots and cook until the onion just starts to soften. Add garlic and cook until fragrant, about 30 seconds. Stir in Italian seasoning, chicken broth, tomato paste, coconut milk, salt and pepper, and the meat. Simmer until thickened. Serve over cooked spaghetti squash noodles or spiralized sweet potato noodles.