Homemade Low Sodium Spaghetti Sauce Recipes

LOW-SODIUM SPAGHETTI SAUCE

Low-Sodium Spaghetti Sauce image

This delicious meat sauce for spaghetti is loaded with the flavors you love and only a fraction of the sodium of traditional spaghetti sauces.

Provided by JasonN

Categories Dinner

Time 40m

Number Of Ingredients 11

Ingredients

1 lb lean ground beef
1 28oz can of no-salt added diced tomatoes
1 14.5oz can no-salt added tomato sauce
1 6oz can of no-salt added tomato paste
1/3 cup red wine vinegar
1/2 medium onion, chopped
3 cloves garlic, minced
1 tbs fresh oregano
1 tbs fresh basil
1 tbs Italian seasoning (salt free)
1/2 teaspoon fresh ground black pepper

Steps:

Add ground beef to a medium pot or Dutch oven over medium heat. Stir and brown the meat until it's about half done, then add the onions and garlic and continue to stir until meat is browned. (using lean ground beef there will be very little fat to drain. You can leave it in or drain if you wish)
Add all remaining ingredients to the pot and stir over medium heat until everything is well incorporated.
Reduce heat, cover and simmer for 30 minutes, stirring occasionally.
Serve over cooked pasta.

Nutrition Facts : ServingSize 1/2 cup, Calories 114 calories, Sugar 6.3 g, Sodium 64.6 mg, Fat 1.5 g, SaturatedFat 0.7 g, TransFat 0 g, Carbohydrate 12.9 g, Fiber 3.3 g, Protein 11.6 g, Cholesterol 27.1 mg

LOW-SODIUM SPAGHETTI SAUCE

Low-Sodium Spaghetti Sauce image

There are just 57 milligrams of sodium in each cup of this thick fresh-tasting spaghetti sauce created by our Test Kitchen staff. Compare that to commercially prepared spaghetti sauces, which can contain as much as 900 milligrams per cup!

Provided by Taste of Home

Categories Dinner

Time 2h20m

Yield 10 servings (2.50 quarts).

Number Of Ingredients 18

Ingredients

1/2 pound lean ground beef (90% lean)
1 pound fresh mushrooms, sliced
3 medium sweet red peppers, chopped
1 medium green pepper, chopped
1 large onion, chopped
3 garlic cloves, minced
1 tablespoon olive oil
2 cans (29 ounces each) tomato puree
2 cups water
1/2 cup red wine or additional water
2 bay leaves
2 tablespoons dried oregano
2 tablespoons dried basil
1/2 teaspoon dried rosemary, crushed
1/4 to 1/2 teaspoon crushed red pepper flakes
1/4 teaspoon dried mint
1/2 cup chopped fresh parsley
3 tablespoons sugar

Steps:

In a large nonstick skillet, cook beef over medium heat until no longer pink; drain and set aside. In the same skillet, saute mushrooms, peppers, onion and garlic in oil until softened. , In a large Dutch oven, combine the next nine ingredients. Add beef and sauteed vegetables. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 hours. , Stir in parsley and sugar. Discard bay leaves before serving.

Nutrition Facts : Calories 174 calories, Fat 2g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 56mg sodium, Carbohydrate 21g carbohydrate (9g sugars, Fiber 4g fiber), Protein 9g protein. Diabetic Exchanges

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