AIP Bolognese Sauce with Zucchini Noodles
Recipe Type: Entree
Cuisine: Italian
Serves: 2
  • 1 tbsp Garlic Olive Oil
  • 10 leaves of Sage
  • 1 sprig of Rosemary
  • 1 sprig of Thyme
  • ½ Yellow Onion
  • 250 gr ground Chianina or Grass Fed Beef
  • 15 Black Olives
  • 1 tbsp Capers
  • 1 Carrot, peeled
  • ½ Zucchini
  • ¼ cup White Wine
  • ¼ tsp Turmeric
  • ¼ tsp Himalayan Salt
  • Water, as needed
  1. Heat up the olive oil in a medium sized pan.
  2. Wash and chop the herbs and the onion and toss them in the pan to fry.
  3. When they start sizzling, put in the ground beef and press it with a fork to break it down. Let it cook for a minute and then flip it upside down.
  4. Start adding the white wine a little bit a the time.
  5. In the meantime, cut the carrot and zucchini and put them in a food processor (I used a grinder) together with the olives and the capers. Pulse a few times until coarsely ground and transfer this vegetable mixture over the ground beef.
  6. Mix well, add some water, if needed, and let your AIP ragout cook for at least 25 minutes.
  7. When done you can use it season your pasta! In these photos I used some zucchini noodles which I quickly made by spiralizing 4 organic zucchini.
Recipe by Honest Cooking by Mercato Fabbrica at