Whole 30 Bolognese Sauce

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Are you in the mood for something hearty, flavorful, and oh-so-satisfying? Look no further than this delicious Whole 30 Bolognese Sauce recipe!

First of all, let’s address the elephant in the room – the pronunciation of Bolognese. Is it “buh-luh-nayz” or “buh-loh-neez”? Well, let’s just agree to call it delicious and leave the pronunciation debates for another day.Now, on to the real reason you’re here – the Bolognese Sauce.

This Damn Fine Plate recipe takes a classic Italian dish and gives it a Whole30 makeover. Instead of using heavy cream and white flour, this Bolognese is made with a mixture of flavorful ingredients like ground beef, onion, garlic, carrots, and tomato sauce.

The secret to this dish’s success is letting it simmer for a long time, allowing all of the flavors to meld together into a rich and hearty sauce.But what makes this Bolognese Sauce so damn satisfying? Let’s put it this way: it’s like a warm hug from your Italian nonna (grandmother).

Every bite is packed with comforting flavors and a savory richness that will have you licking your plate clean. Trust us, you won’t even miss the dairy and gluten.

So, whether you’re following the Whole30 diet or just looking for a delicious and hearty meal, this Whole30 Bolognese Sauce is sure to hit the spot. Serve it over some zucchini noodles or spaghetti squash for a low-carb option, or go all out and pair it with a plate of fresh pappardelle. Whatever you choose, just make sure to have some bread on hand to soak up every last drop of this mouth-watering sauce.


Mouthwatering Bolognese Sauce

This Whole30 Bolognese Sauce is the definition of comfort food. So, fire up the stove and get ready to dive into a bowl of pure deliciousness. Mangia!
Prep Time 45 minutes
Cook Time 4 hours 15 minutes
Course Main Course
Cuisine Italian
Servings 8


  • 4 oz Diced Pancetta
  • 1.5 lb Ground Lean Ground (90/10)
  • 1 lb Ground Turkey
  • 5 cloves Minced Garlic
  • 1 cup Diced Carrots
  • 1 cup Diced Celery
  • 2 cups Diced Yellow Onion
  • 3 tbsp Sea Salt
  • 1 tsp Cracked Black Pepper
  • 1 tsp White Pepper Optional
  • 1 28 oz San Marzano Tomatoes Crushed using wooden spoon
  • 1 8 oz Tomato Sauce
  • 2 tbsp Tomato Paste
  • 3 Bay Leaves
  • 1 tbsp Aged Balsamic Vinegar
  • 1/2 cup Coconut Milk can substitute for regular milk if not on Whole30
  • 2 tbsp Dried Thyme
  • 1 tbsp Dried Oregano
  • 3/4 cup Dry Red Wine can use any dry wine such as Merlot, Cabernet Sauvignon, Syrah, Pinot Noir, Malbec, or Tempranillo


  • Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Add diced pancetta and cook for 3-4 minutes until the fat is rendered. Remove pancetta from pan and set aside.
  • Add a splash of olive oil to the pan and add diced onion, carrots, and celery to the pan and cook until it becomes translucent and soft, about 5-7 minutes.
  • Increase the heat to medium-high and add the ground beef to the pan. Cook, breaking up the meat with a wooden spoon, until it is browned and fully cooked, about 7-10 minutes. Salt and pepper to taste. Drain excess fat.
  • Add minced garlic cloves to the pan and cook for 1-2 minutes, until fragrant.
  • Add dry red wine and reduce for about 2-3 minutes.
  • Stir in 1 can (28 ounces) of San Marzano tomatoes, tomato sauce and tomato paste. Use the backside of a large spoon to break up the San Marzano tomatoes into the mixture. Bring to a soft boil and add in the bay leaves, oregano, thyme, and balsamic vinegar.
  • Reduce the heat to low, cover the pot and let the sauce simmer for at least 2 hours, stirring occasionally, until it has thickened and the flavors have melded together.
  • Add your coconut milk (or regular milk) and mix well. Season to taste with salt and pepper. Uncover and simmer for the last 30 minutes.
  • Taste and adjust the seasoning, if necessary. Serve the Bolognese sauce over your favorite pasta or use it in your preferred recipe. I prefer cauliflower gnocchi myself. Enjoy!
Keyword Whole30

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