Paleo Pumpkin Bolognese

Okay, can we just talk about real stuff real quick?

Life is hard.

I mean, I know we’re all supposed to pretend like things don’t get hard and we can handle everything life throws at us without blinking.

But it’s not that easy. And sometimes we get into a dark place where we need to disconnect from life and where we struggle to make it through each day.

Paleo Pumpkin Bolognese via

As you can imagine, that’s where I’ve been for a little while. I’ve been in a dark place, not wanting to be around any people or do any of the things that normally make me happy.

And sadly, my blog has been one of the things that’s suffered!

But lately, I’ve gotten my inspiration back for the blog, and hopefully everything else will follow!

In the meantime, when I need a cozy hug from the inside out, I’m turning to this increeedible Paleo Pumpkin Bolognese.

Paleo Pumpkin Bolognese via

Since getting rid of tomatoes, I’ve long missed the easy, quick comfort food that is spaghetti bolognese.

And since I’ve used pumpkin as a substitute for tomatoes before (and WOW has it always been good!), I knew that trying it to make a paleo and AIP spaghetti sauce would be an equally great idea.

With some red wine (or red wine vinegar), fresh sage, and a few fragrant seasonings, this pumpkin bolognese kicks traditional tomato bolognese’s butt!

Paleo Pumpkin Bolognese via

It’s rich, creamy, and perfectly seasoned. Not only that, it’s filling, autumn-y, and ready in 30 minutes!

I guarantee, this pumpkin bolognese will knock your socks off.

I promise you’ve found your new favorite way to make bolognese sauce!

Paleo Pumpkin Bolognese via

Paleo Pumpkin Bolognese

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Yield: 4-6 servings


  • 1 teaspoon ghee, coconut oil, or olive oil {use coconut oil or olive oil for AIP}
  • 3-4 cloves of garlic, diced
  • 1 pound lean ground beef
  • 1 15-oz. can of pumpkin puree
  • 1/2 cup red wine or red wine vinegar {use red wine vinegar for paleo and AIP}
  • 2 teaspoons sea salt
  • 1 teaspoon fresh sage, chopped
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon dried oregano
  • 1 bay leaf


  1. Heat the oil in a large pot over medium-high heat. When the oil is hot, add the diced garlic. Sauté the garlic until browning and fragrant, then add the ground beef. Brown the ground beef, breaking it into small pieces as it cooks.
  2. When no pink ground beef remains, add the pumpkin puree, red wine, sea salt, fresh sage, cinnamon, oregano, and bay leaf to the pot. Stir to evenly distribute.
  3. Bring the mixture to a boil, then turn the heat down to low. Cover and simmer for 20-30 minutes to let the flavors develop.
  4. Serve over spaghetti squash or cauliflower rice.

Paleo Pumpkin Bolognese via


  1. says

    Wow, this was really tasty! I follow the Paleo diet, but used the red wine, as I do from time to time in recipes. Wonder if a variation of this would work as a pizza sauce? Thanks for another great recipe.

  2. says

    Glad to hear you’re back on top again! This recipe sounds amazing, need to grab the ingredients next time I go shopping. Never would have thought to substitute pumpkin for tomatoes, yum!

  3. says

    Hey Lina! Life is hard sometimes. I hope things are on the upswing for you, and this recipe looks amazing. I absolutely LOVE bolognese and the sub for tomatoes with pumpkin is genius!

    • says

      Tamara, thank you SO much for your encouraging words! I think things are on the upswing at last.

      Thanks so much! Let me tell you, it was sooo good! I literally did a happy dance in my kitchen when I first tried it