Gluten-Free Skinny Spaghetti Meat Sauce

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Average Rating: 4.5 | Rated By: 2 users

This rich spaghetti sauce has all the robust flavours of Italy, but with fewer calories.  Serve over spaghetti squash or gluten-free pasta.


  • 1 lb (450 grams) extra-lean ground beef (5% fat)
  • 1 large yellow onion, chopped
  • 4 garlic cloves, crushed
  • 1 Tbsp (15 mL) paprika
  • 1 Tbsp (15 mL) oregano leaves
  • ½ tsp (2.5 mL) cayenne pepper (optional)
  • 2 bay leaves
  • 1x (6 oz.) pure tomato paste
  • 2 cups water or as needed for desired thickness
  • 1 ½ cups shredded zucchini (with skin), about 1 medium zucchini
  • 1 celery stalk thinly sliced
  • 1 carrot thinly sliced
  • Sea salt to taste
  • Handful of fresh basil leaves and parsley chopped
  • NOTE: All ingredients including spices must be gluten-free and use organic ingredients whenever possible
  • Instructions

  • Preheat a medium size pot (preferably non-stick) and add the ground beef. Cook over high heat for two minutes while stirring, and then add onions and cook for five more minutes while stirring. The beef and onions should start browning
  • Stir in garlic, paprika and oregano until combined about a minute
  • Add in bay leaves, tomato sauce, water, zucchini, celery, carrot and salt and then cover the pot. Bring the sauce to low simmer and cook for one hour, adding a little water if needed.
  • When the sauce is finished cooking remove from the heat and stir in fresh basil and parsley
  • Serve over cooked spaghetti squash (42 Cal) or 1 cup of gluten-free pasta (approx. 200 Cal)

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