Paleo Bolognese Ragu Sauce

Paleo Bolognese Ragu Sauce

John and I started the Whole30 post Thanksgiving and we had a really hard time finding recipes that would satisfy our comfort food cravings -- but this one did the trick! This was a staple in the Estrada household for the past decade, but we used to use whole milk until discovering that coconut milk made the recipe richer and tastier. This really hit the spot on top of spaghetti squash and a generous amount of red pepper flakes on top. If you're not doing the Whole30 you can put this sauce on top of my favorite Cappello's Fettucine. 

To help save you lots of time with this recipe, I recommend throwing the carrots, onion and celery in a food processor. And like my other pasta recipes, this gets better with time and since this a generous sized recipe, you'll want to save whatever you have leftover in the freezer for later.

Serves: 6 people
Prep time: 30 minutes
Cook time: 2-3 hours


  • 2 pounds of ground veal
  • 2 pounds of ground pork
  • 1/2 pound of pancetta (preferred) or slab bacon roughly chopped
  • 4 tbsp of ghee OR olive oil 
  • 6-8 garlic cloves diced
  • 3 carrots finely diced
  • 3 yellow onions diced
  • 3 celery ribs diced
  • 1 tube of tomato paste
  • 1 28 oz can of full fat coconut milk
  • 1 cup of dry white wine (optional)
  • Red pepper flakes
  • Salt and pepper to taste


  1. Add ghee (or olive oil) to the bottom of a large saucepan over medium heat
  2. Add garlic and cook until fragrant (~1-2 minutes)
  3. Add salt, pepper and a sprinkle of red pepper flakes
  4. Add carrots, onions and celery and cook until translucent (~10-15 minutes)
  5. Add the meat (veal, pork and pancetta/bacon) until browned and thoroughly cooked through (~15 minutes)
  6. Add the tomato paste until combined
  7. Add the coconut milk, wine (optional) and simmer over low heat without a lid for 1.5-2 hours to allow the sauce to thicken
  8. Serve over spaghetti squash or your favorite pasta
  9. Enjoy!