Pumpkin Bolognese

I’ve for some reason become really sensitive to tomato sauce and as an Italian girl, I really miss my meat sauce. So, I developed this AIP friendly version and all is well in the world! 

Pumpkin Bolognese

  • Servings: about 4-5
  • Print


1 lb ground meat (may need a little oil if super lean)

4 garlic cloves, minced

bundle of green onions (white and light green parts only), chopped

15 oz canned pumpkin puree (not for pies)

14 oz can full-fat coconut milk (I like Thai Kitchen)

1/4 – 1/2 ts ground nutmeg

1/4 ts dried basil

2 – 4 sage leaves, chopped (depending on how much you like sage)

2 bay leaves

salt (needs quite a bit)

toppings: pecorino romano, fresh sage, basil, or parsley, and pepper

You can serve over prepared spaghetti squash (cut in half, remove seeds and junk, brush with olive oil, roast at 375-400ºF for 30-45 minutes until it shreds easily but not too mushy), zoodles, pasta, whatever….


In a medium sized saucepan, add ground meat, garlic, and onions. Brown and saute until meat is cooked through. Add the rest of the ingredients and stir to combine. Add your salt to taste, it will need quite a bit.

Simmer sauce on low for about 30-45 minutes, stirring occasionally. Serve over spaghetti squash and top with pecorino romano, basil, sage, and pepper.

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