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!
- 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
- 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).
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.
Reviews for Low-Sodium Spaghetti Sauce
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review