Ediths Low Salt Spaghetti Sauce For One Recipes

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EDITH'S LOW-SALT SPAGHETTI SAUCE FOR ONE



Edith's Low-Salt Spaghetti Sauce for One image

For the last few months I've been supposed to limit my salt, so I developed this recipe for spaghetti when other people are eating the higher-sodium commercial spaghetti sauces. The vinegar adds tang, which helps me not to miss the salt. I use the Pomi brand of no-salt-added tomatoes, which come in cardboard cartons, but there are other similarly low-sodium brands that come in cans. It's important to limit the parmesan measurement to 1 Tbs to keep the sodium count down. Measures are approximate, since I usually make it without measuring cups other than for the cheese. Sometimes I include 1/4 c green bell pepper, as well. Recipe can be multiplied; just have a salt shaker on the table so folks who want salt can add it. Be sure to use some of the liquid from the tomatoes.

Provided by echo echo

Categories     Sauces

Time 15m

Yield 1 serving(s)

Number Of Ingredients 9

1 tablespoon olive oil
1/4 lb ground beef
1/4 large yellow onion, chopped
1/4 lb fresh mushrooms, chopped
1 garlic clove, minced
6 5/8 ounces canned no-salt-added diced tomatoes
1 tablespoon Italian herb seasoning (check label to make sure no salt)
1 tablespoon red wine vinegar
1 tablespoon parmesan cheese (optional)

Steps:

  • In oil, brown meat.
  • Add onion through garlic and cook until soft.
  • Stir in the tomatoes.
  • Add the Italian seasoning and a generous sprinkling of vinegar and continue cooking to heat through.
  • Serve over a single serving of fettucini or other pasta.
  • Shake parmesan over top.

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