Paleo “Pasta” Sauce: Lamb, Tomatoes, Olives

40 min 4 servings


434 Kcal
29.8g Fat
7.1g Carbs
6.3g Net Carbs
2.6g Sugars
20.2g Protein

This paleo “pasta” sauce is a staple in my fridge as it is SO versatile. I sometimes serve it with a side of avocado and a salad for myself. Or with zucchini noodles/ cauliflower rice / baked sweet potatoes / low carb konjac noodles, depending on what I feel. And for the kids, it is delicious with Iranian rice, any rice or pasta. My kids love rice, so that’s what I often serve. Rice is a little easier on the digestive system too as it contains no gluten. I make different variations of this sauce, sometimes with beef, turkey, and different vegetables too.


  • 450g or 1 pound of lamb (preferably grass-fed)
  • 1 chopped brown onion
  • 3 garlic cloves or 1 tablespoon of garlic puree
  • 4 fresh tomatoes or 1 can of chopped tomatoes
  • 20 olives, chopped
  • salt, pepper
  • olive oil
  • Italian seasoning herbs (mine contains basil, rosemary, thyme, oregano, marjoram, paprika, garlic, onion)


  1. Heat a pan on medium/high heat. Brown the onions and the garlic in 2 tablespoons of olive oil.
  2. After 5 minutes, when the onions are translucent and starting to brown, add the mince.
  3. Stir gently until cooked and season with salt and pepper. At this stage, feel free to drain any excess fat if you would like to.
  4. Add the chopped tomatoes, herbs, and sliced olives. Cook for a further 5 minutes.
  5. It’s ready!


Yalda is a globally-recognized gut health and inflammation expert and the founder of Eat Burn Sleep.

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