This rich, slow-simmered sauce builds its flavor the old-fashioned way: a classic soffritto of onion, carrot, and celery softened until sweet, then a hearty mix of ground beef and pork browned until deeply savory. Tomato paste gets caramelized right in the pot for that deep, brick-red color, and coconut aminos add a rounded, savory depth as the sauce deglazes and comes together. Crushed tomatoes and chicken broth simmer everything down low and slow until it's thick, glossy, and packed with flavor in every spoonful. Ladled over spiralized zucchini noodles or roasted spaghetti squash and finished with torn fresh basil, it eats like a cozy Sunday sauce without any grain-based pasta in sight. It's a satisfying, whole-foods dinner that fits perfectly into a Paleo kitchen.
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Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until softened and the onion is translucent, about 8–10 minutes.
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so it does not brown.
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