Low Sodium Spaghetti Sauce Food
LOW-SODIUM SPAGHETTI SAUCE
This delicious meat sauce for spaghetti is loaded with the flavors you love and only a fraction of the sodium of traditional spaghetti sauces.
Provided by JasonN
Categories Dinner
Time 40m
Number Of Ingredients 11
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.
Nutrition Facts : ServingSize 1/2 cup, Calories 114 calories, Sugar 6.3 g, Sodium 64.6 mg, Fat 1.5 g, SaturatedFat 0.7 g, TransFat 0 g, Carbohydrate 12.9 g, Fiber 3.3 g, Protein 11.6 g, Cholesterol 27.1 mg
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!
Provided by Taste of Home
Categories Dinner
Time 2h20m
Yield 10 servings (2.50 quarts).
Number Of Ingredients 18
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
MUSHROOM SAUCE FOR PASTA (LOW-SODIUM)
Cookbook author Frances Levine created this recipe for her husband, who needed to follow a low-sodium diet. She suggests serving this over pasta with a sprinkling of Parmesan. I also like a little fresh chopped parsley. Add garlic, thyme or other seasonings, as you please, or enjoy the pure goodness of mushrooms. I use whatever dried mushrooms I have on hand.
Provided by duonyte
Categories Vegetable
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 8
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.
EDITH'S LOW-SALT SPAGHETTI SAUCE FOR ONE
For the last few months I've been supposed to limit my salt, so I developed this recipe for spaghetti when other people are eating the higher-sodium commercial spaghetti sauces. The vinegar adds tang, which helps me not to miss the salt. I use the Pomi brand of no-salt-added tomatoes, which come in cardboard cartons, but there are other similarly low-sodium brands that come in cans. It's important to limit the parmesan measurement to 1 Tbs to keep the sodium count down. Measures are approximate, since I usually make it without measuring cups other than for the cheese. Sometimes I include 1/4 c green bell pepper, as well. Recipe can be multiplied; just have a salt shaker on the table so folks who want salt can add it. Be sure to use some of the liquid from the tomatoes.
Provided by echo echo
Categories Sauces
Time 15m
Yield 1 serving(s)
Number Of Ingredients 9
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.
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