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AIP / Paleo Spaghetti Sauce
Ingredients
  • • 2 tablespoons bacon fat
  • • 2 tablespoons coconut oil
  • • 2 cups carrots, diced
  • • 2 cups beets, diced
  • • 1 cup yellow onion, diced
  • • 5 garlic cloves, minced
  • • 3 pieces of bacon, chopped
  • • 2½ teaspoons sea salt
  • • ¼ teaspoon fresh cracked pepper
  • • ¾ cup organic unsweetened cranberry juice
  • • 1 cup chicken bone broth
  • • 2 bay leaves
  • • 1 tablespoon fresh basil, chopped
  • • 1½ teaspoon dried oregano
  • • ½ teaspoon dried thyme
  • • 1 tablespoon apple cider vinegar
Instructions
  1. Melt the coconut oil and bacon fat together in a pan. Sauté the onions and garlic for about 3 minutes, then add the bacon and cook for another 2-3 minutes, until the onions are translucent.
  2. Add the carrots, beets, and celery and cook until the vegetables have softened slightly, about 5-6 minutes.
  3. Pour in the cranberry juice and chicken stock and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes.
  4. Carefully pour the sauce into a blender and blend on low for 15 seconds, then increase the speed to high and continue to blend until you have a smooth sauce.
  5. Return the sauce to the pan. Add the bay leaves, basil, oregano, thyme, and vinegar. Bring to a simmer. At this point, you can add the meatballs or ground beef in and let them cook together in the sauce for a few minutes while the flavors come together.
Recipe Notes

Adapted from Against All Grain's Tomatoless Sauce