Best Low Sodium Spaghetti Sauce Recipes

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

LOW SODIUM SPAGHETTI SAUCE

Low Sodium Spaghetti Sauce image

This is a recipe that i fiddled with for my brother in law, who needs to lower his salt intake..LIKE MOST OF US.

Provided by Pam Blais

Categories Other Sauces

Time 3h45m

Number Of Ingredients 14

Ingredients

1/2 lb lean ground beef or turkey
2 medium red peppers, chopped
2 medium yellow or orange peppers, chopped
1 large onion, chopped
3 clove garlic, minced
1 Tbsp olive oil
2 can(s) tomato puree...29 oz. each
2 1/2 c water
2 bay leaves, dried
2 Tbsp each.....oregano and basil
1/2 tsp rosemary, dried, crushed
1/4 tsp dried mint
1/4 tsp crushed red pepper flakes
3 Tbsp sugar

Steps:

1. In a large skillet, cook beef or turkey until no longer pink. Drain and set aside. Saute peppers, onions, and garlic in oil until softened.
2. In a large pan, combine next 9 ingredients. Add the beef and sauteed vegetables. Bring to a boil, reduce heat and simmer for 2 to 3 hours.. stirring occasionally. Stir in the sugar and discard the bay leaves.
3. Serve over your favorite pasta. This cans and freezes very well.