Homemade Low Sodium Spaghetti Sauce Food

LOW-SODIUM SPAGHETTI SAUCE

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.

NO-SALT SPAGHETTI SAUCE

Steps:

• 1. In a skillet ( I use a chicken fryer) because it is deeper than an average skillet) Place olive oil, garlic,onions and green pepper. Saute over medium high heat until tender
• 2. add tomato paste, stirring constantly
• 3. stir in tomato sauce slowly, combining well. Skillet should be simmering, but not a rolling boil.
• 4. add all your spices, stir well
• 5. Once all is simmering hot, turn burner on low. stir occassionally, cooking for 20 minutes.
• 6. You can add 1 lb. of cooked crumbled ground turkey breast when ready to serve.
• 7. Possible vegetables to add, grated carrots, chopped celery, chopped summer squash and or zucchini. You would add these at the time you are sauteing onions, peppers and garlic.

LOW-SODIUM SPAGHETTI SAUCE

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.

EDITH'S LOW-SALT SPAGHETTI SAUCE FOR ONE

Steps:

• In oil, brown meat.
• Add onion through garlic and cook until soft.
• Stir in the tomatoes.
• Add the Italian seasoning and a generous sprinkling of vinegar and continue cooking to heat through.
• Serve over a single serving of fettucini or other pasta.
• Shake parmesan over top.

MUSHROOM SAUCE FOR PASTA (LOW-SODIUM)

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.

LOW SODIUM SPAGHETTI SAUCE

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.