Need a quick and easy weeknight meal? This Paleo Mushroom Bolognese is a lighter, grain-free version of traditional Bolognese with spiralized zucchini. The best part? It’s made in a fuss-free crockpot!

Prep: 10 minutes | Cooks: 2.5-3 hours | Yield: 8 servings


  • 1 lb grass-fed beef or turkey
  • ½ cup diced celery
  • ½ cup white onion
  • 1 T extra virgin olive oil
  • 2 T red wine vinegar
  • ½ cup organic vegetable broth
  • 1 15-oz jar diced tomatoes, no salt added
  • 1 8-oz jar tomato paste
  • ¼ cup baby portobellos, chopped
  • ¼ cup white mushrooms, chopped
  • ¼ cup cremini mushrooms, chopped
  • 1 T Italian seasoning
  • ½ t crushed red pepper flakes
  • Salt and pepper, to taste
  • ¼ cup red wine (optional)
  • 2 zucchini, spiralized
  • Fresh basil, for serving


  1. In a crockpot, add extra virgin olive oil, meat, red wine vinegar, diced tomatoes, tomato paste, vegetable broth, celery, onion, Italian seasoning, crushed red pepper flakes, salt, pepper and red wine as desired.
  2. Turn crockpot on high. With a wooden spoon, break up the meat. Cook 1.5 hours on high until onions and celery are softened.
  3. Add baby portobellos, white and cremini mushrooms to the crockpot. Cook another 1-1.5 hours until the mushrooms are fully cooked.
  4. Serve immediately over spiralized zucchini and top with fresh basil.