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Bolognese over Spaghetti Squash

Bolognese over Spagetti Squash

I’ve developed this recipe over the years and it’s awesome! The key is to use quality ingredients, like organic tomatoes and, ideally, homemade chicken or beef bone broth. Bone broth gives such an umami flavor that it makes the sauce truly memorable. If I don’t have wine on hand, I omit it; it isn’t necessary with the bone broth.

The sauce is mostly hands-off but do give it at least 2 ½ hours to cook, which is necessary for the tomatoes to break down. If the sauce gets too thick, add more broth, wine or even water.

Omit the meat and mushrooms for a plain red sauce. You can use it for any Italian recipe that calls for a red sauce or “gravy”.

Make a large batch and it freezes beautifully.

Use plenty of oil and don’t discard the fat from the meat.

Bolognese over Spaghetti Squash


1lb ground organic, free range ground beef

1 /2 head or more garlic, minced

Extra virgin olive oil

1 carrot, diced small

1 28 ounce can whole/diced organic tomatoes

½- 1 cup milk, half and half or cream

4 tablespoons tomato paste

1 cup chicken or beef bone stock (homemade preferable)

2 portobella or 12 ounces shitakes, chopped (optional)

½ cup white or red wine (optional, can use more stock)

Salt & pepper

Red pepper flakes

1 bunch kale, stems removed and chopped (optional)

Heat oil and medium high and sauté mushrooms until water is released and they begin to brown and set aside. Cook until meat is brown and add to mushrooms. On low heat, add more oil and garlic and carrot and stir until garlic is fragrant, about a minute. Add wine, stock, tomato paste, and tomatoes and once boiling, lower until just bubbling with lid partially on. After an hour, add salt and pepper, mushrooms and meat. Cook at least another hour. Add milk and kale, and cook another 15 minutes.

Spaghetti Squash

Avocado oil

Salt and pepper

Preheat oven to 425. Using a sharp knife, poke a few small slits in the squash skin; poke in a dotted line along where you plan to slice the squash in half. 2. Microwave squash 5-6 minutes; cool slightly. Cut squash in half and remove seeds. Rub oil, salt and pepper on cut side and put cut side down on a parchment lined tray. Bake until soft, about 45 minutes.

Using a fork, scrape the “spaghetti” out of the shell. Use as a base for the Bolognese.