Bolognese Sauce (AIP/Paleo/Sugar-Free)

Changing your diet is tough stuff! I know, trust me, I’ve done it, several times.  There was a time when I ate ALL the things. However, each time I discovered how my body reacted to certain foods, I would change my diet.

First to go was gluten and dairy, I said my goodbyes to cheese, bread, and pasta! I have to say these were some of the most difficult to give up.  I know many of you can relate. It’s HARD work! It requires willpower and determination. Your desire to heal must be greater than your desire to eat cheese, pizza, or spaghetti.  

The GOOD news is that there are some really talented AIP recipe developers out there creating fabulous dishes so we don’t have to choose between healing and enjoying the foods we love. For instance, Ambra, from Little Bites of Beauty, has written an ebook I am very excited about: The Italian AIP cookbook.

It includes more than 50 mouthwatering AIP Italian recipes and over 123 beautifully designed pages and photos. If you’re missing Italian food on AIP (like me) this is the book for you! Each recipe is loaded with flavour! I’m telling you, you don’t need to sacrifice your healing in order to enjoy the foods you’ve been missing. Yahoo!  I’m thrilled today to be sharing one of the recipes from Ambra’s beautiful book: Bolognese Sauce.

 See what I’m saying about mouthwatering?

Bolognese Sauce (AIP/Paleo/Sugar-Free)

Yield: 2 servings

Bolognese Sauce (AIP/Paleo/Sugar-Free)


  • 1 tbsp Garlic Olive Oil
  • 10 leaves of Sage
  • 1 sprig of Rosemary
  • 1 sprig of Thyme
  • 1/2 Yellow Onion
  • 250 gr ground Chianina or Grass Fed Beef
  • 15 Black Olives
  • 1 tbsp Capers
  • 1 Carrot, peeled
  • 1/2 Zucchini
  • 1/4 cup White Wine
  • 1/4 tsp Turmeric
  • 1/4 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.

For more of Ambra’s wonderful Italian recipes, you can check out her AIP Italian Cookbook here!


  1. Sherry Fremont

    is this book a hard cover?

  2. Is there something I can replace for the white wine?

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