We love a big plate of comfort food, and a meat sauce with pasta certainly fits the bill.  Since tomatoes are on the restricted list for us, I use my “no-mato” sauce instead of tomato sauce.  Lamb is one of my wife’s favorites, and lamb, rosemary, and garlic are a classic combo.  We have a large rosemary bush in the backyard that comes in very handy, just be sure to wash the sprigs before you strip and chop the leaves.  If you don’t have lamb, or just want to use a different protein, ground bison, beef, or turkey will work as well.  I like to add some asparagus to the bolognese for a bit of bright texture (as well as a green veggie) and serve it on  a gluten-free, corn-free pasta.  We’ve tried a lot of varieties and really like the brown rice pasta by Jovial.

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Lamb Bolognese

Paleo, gluten-free, AIP-friendly lamb bolognese meat sauce
Course Main Course
Cuisine Italian
Keyword AIP-friendly, Gluten-free, Paleo, Sauce, Soy-free, Tomato-free
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes


  • 1 lb Ground lamb
  • ¼ small onion chopped
  • 1 clove garlic minced
  • 1 tsp fresh rosemary finely chopped
  • ½ tsp salt
  • ¼ tsp black pepper
  • ½ tsp ground cumin
  • 1-2 tsp olive oil extra virgin
  • 4 stalks Asparagus chopped in to ¼" pieces (optional)
  • 3-4 leaves Fresh basil cut to chiffonade


  • This recipe uses my "No-mato" sauce. You can use or make a tomato sauce if you wish, just not a pre-made/store-bought version due to unknown contents.
  • Bring the ground lamb to room temperature, generally by resting on the counter 30 mins - 1 hour prior to cooking.
  • Heat a skillet or pot over medium-high heat. Drizzle a little olive oil into the pan and add the ground lamb, breaking it up with a wooden spoon or potato masher. A masher is ideal to break up the meat into similarly sized chunks, just scrape the back side of the masher into the pan with a spoon.
  • Add the salt, pepper, and cumin to the lamb, stirring frequently until browned. Remove the lamb and any extra grease and set aside while leaving the tasty brown bits in the pan.
  • With heat still applied, add olive oil to the pan, then quickly add the diced onion. Sweat until translucent, about 2-3 minutes, stirring frequently to avoid burning in the hot pan. Be sure to scrape the brown bits up with the oil and onion.
  • Add the minced garlic and the rosemary and stir for 30 seconds, being careful not to let it burn. If you are adding the asparagus, toss that in as well.
  • Add the lamb back to the pan and stir, giving a quick taste. Add salt if necessary.
  • Add the No-mato sauce, or your sauce of choice and stir well. Reduce heat to low and cover. Stir occasionally to avoid burning, and taste while stirring. Simmer for 1 hour and serve over your favorite pasta and top with the basil chiffonade.


You may add garlic and rosemary to taste. I also will add turmeric at times.  Just be sure to give the added aromatics time to cook down and settle in to the dish a bit before serving.

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