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Low-Sodium Spaghetti Sauce

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!

10 ServingsPrep: 10 min. Cook: 2 hours 10 min.

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

2 of 2

Low-Sodium Spaghetti Sauce (continued)

Directions (continued)

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).

Nutrition Facts: 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.

Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.