Crockpot Bolognese Sauce and Spaghetti Squash

The quintessentially Italian ragu alla bolognese, or “Bolognese Sauce” is a meat sauce that has been slow simmered to develop flavor and thicken slowly, but traditional versions aren’t always Paleo friendly. This Paleo Crockpot Bolognese Sauce and Spaghetti Squash recipe is perfect for your crock pot or slow cooker and tastes even better the next day. Spaghetti squash serves as the Paleo pasta in this wonderful dish that will have your guests coming back for seconds and thirds.

If you enjoyed this Crockpot Bolognese Sauce recipe, try our Mexighetti Sauce recipe on Spaghetti Squash noodles next time! Looking for more delicious Paleo recipes?  Check out our slow cooker recipes or visit our PaleoPlan recipe center for  hundreds of FREE Paleo recipes.

Crockpot Bolognese Sauce and Spaghetti Squash
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Crockpot Bolognese Sauce and Spaghetti Squash

Servings 4

Total Time: 6 hours

Prep Time: 30 minutes

Cook Time: 6 hours

Nutrition Information

calories 512

carbohydrate 37g

protein 32g

fat 27g


  • 1/2 pound(s) beef, ground
  • 1/2 pound(s) pork, ground
  • 4 slice(s) bacon (thick) chopped
  • 1 medium carrot(s) chopped
  • 1 medium celery stalk(s) chopped
  • 1 medium onion(s) chopped
  • 2 medium garlic clove(s) chopped
  • 2 medium tomato(es) chopped
  • 1 can(s) tomato paste (6 oz)
  • 1/2 cup(s) almond milk, unsweetened (or coconut milk)
  • 1/2 cup(s) beef stock
  • 1/2 teaspoon(s) oregano, dried
  • 1 teaspoon(s) sea salt
  • 1/2 teaspoon(s) black pepper
  • 1 large spaghetti squash


  1. Sauté the bacon, beef and pork in a large pan until cooked. Drain on a towel and place in the crockpot.
  2. Add the carrot, celery, onion, garlic, and tomato
  3. Stir in the tomato paste, almond milk, beef broth, oregano, sea salt and pepper.
  4. Cook on low for 6 hours.
  5. One hour before serving, preheat oven to 375 F.
  6. Cut the spaghetti squash in half crosswise (this is easier that trying to cut it lengthwise) with a large knife.
  7. Scoop out the seeds.
  8. Place each half cut side down in a baking dish and pour in about 1/2 inch of water.
  9. Bake for 30-40 minutes, until squash in soft to the touch.
  10. When squash is ready, remove it from the oven and cool until it can be handled without scorching your fingers.
  11. Scrape the strands from the rind with a folk and portion into bowls.
  12. Serve topped with Bolognese Sauce.