Low Sodium Spaghetti Sauce Recipes

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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

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

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

MUSHROOM SAUCE FOR PASTA (LOW-SODIUM)



Mushroom Sauce for Pasta (Low-Sodium) image

Cookbook author Frances Levine created this recipe for her husband, who needed to follow a low-sodium diet. She suggests serving this over pasta with a sprinkling of Parmesan. I also like a little fresh chopped parsley. Add garlic, thyme or other seasonings, as you please, or enjoy the pure goodness of mushrooms. I use whatever dried mushrooms I have on hand.

Provided by duonyte

Categories     Vegetable

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 8

1/4 ounce dried oyster mushroom
1/4 ounce dried portabella mushrooms
1 1/2 cups hot water
6 tablespoons unsalted butter
1 red onion, chopped
1/4 lb fresh oyster mushroom, chopped
1/4 lb fresh small portabella mushroom, chopped
fresh ground black pepper, to taste

Steps:

  • Soak the dried mushrooms in the hot water for at least 30 minutes. Remove the mushrooms, rinse and chop fine.
  • Strain the soaking liquid through a coffee filter and reserve.
  • Melt 3 tbl butter in a skillet over medium-low heat. Add the onions and cook, stirring occasionally, until caramelized, about 10 minutes.
  • Add the rehydrated mushrooms and 1/2 cup of the soaking liquid and cook about 5 minutes.
  • Add the fresh mushrooms, rest of the butter and freshly ground pepper, plus more soaking liquid if it looks dry. Cover and cook about 25-30 minutes, stirring occasionally and adding more soaking liqiuid, if necessary. It should be moist, a little saucy, but not soupy.
  • Serve with hot pasta and Parmesan cheese.
  • Note: 1/4 oz of dried mushrooms is about 1/4 cup. The recipe calls for 30 minutes of soaking the dried mushrooms, but I feel you get a better result if you soak overnight.

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