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Low-Sodium Spaghetti Sauce Recipe

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!

This recipe is:

Healthy

Diabetic Friendly

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Low-Sodium Spaghetti Sauce Recipe

Prep: 10 min. Cook: 2 hours 10 min.

Yield: 10 Servings

10 130 140

Ingredients

1/2 pound lean ground beef (90% lean)
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With Johnsonville Italian Sausage.
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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

Directions

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. Yield: 10 servings (2-1/2 quarts).

Nutritional Analysis: One serving (1 cup) equals 143 calories, 3 g fat (1 g saturated fat), 12 mg cholesterol, 57 mg sodium, 22 g carbohydrate, 4 g fiber, 9 g protein. Diabetic Exchanges: 4 vegetable, 1/2 fat.

Originally published as Low-Sodium Spaghetti Sauce in Light & Tasty April/May 2002, p19

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Low-Sodium Spaghetti Sauce

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Reviewed on Dec. 15, 2012 by vincent.r.logiudice

Thank you so much for this recipe! I use it all the time, and its great every time. I have to eat low sodium food, or else my blood pressure gets high.

Reviewed on Mar. 15, 2012 by kkrausern

whoa, is this great!! it is simmering on the stove as i write this. plan to put in jars and freeze in pints for the family to use when i am working, or as a fast and easy meal. this recipe is so open to adapting to your own fmaily preferences--i did not use as many bell peppers, but there are portabello and button mushrooms in the sauce, and i tossed in some leftover veg (carrots and diced tomatoes). try this recipe!!

Reviewed on Feb. 10, 2012 by pasqualnut

very good taste, easy to make.will make it again.

Reviewed on Mar. 04, 2011 by Saltless Cook

This works well beyonf what i expected. Easily rivals jarred pasta sauce with tons of the salt cut out. I didnt use every ingredient on there and it still came out great!