Low Sugar Spaghetti Sauce Food

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LOW SUGAR SPAGHETTI SAUCE



Low Sugar Spaghetti Sauce image

Make and share this Low Sugar Spaghetti Sauce recipe from Food.com.

Provided by Pagan

Categories     Sauces

Time 35m

Yield 10 serving(s)

Number Of Ingredients 12

3 garlic cloves, crused and minced
2 tablespoons olive oil, pure virgin
2 (16 ounce) cans crushed tomatoes
30 ounces water
3 ounces no-sugar-added tomato paste
2 tablespoons oregano
1 teaspoon ground rosemary
1/2 teaspoon ground basil
1/2 teaspoon ground sage
2 teaspoons crushed red pepper flakes (optional)
salt
1 tablespoon artificial sweetener, Splenda, Altern, etc

Steps:

  • Combine all ingredients and cook over a medium heat until fully heated and tomatoes disappear into sauce; about 30 to 35 minutes.
  • Pour over pasta and serve hot or reduce water to 20 ounces and chill until thickened and use as a marinara dipping sauce.

Nutrition Facts : Calories 49.8, Fat 2.9, SaturatedFat 0.4, Sodium 196.5, Carbohydrate 6.2, Fiber 1.4, Sugar 3.4, Protein 0.8

OH MY!!! SPAGHETTI SAUCE (LOW FAT)



Oh My!!! Spaghetti Sauce (Low Fat) image

This is a very tasty spaghetti sauce. I wouldnt substitute anything in this recipe, but then again...experimenting can get you places! ;)

Provided by Miss Diggy

Categories     Sauces

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 (8 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 (28 ounce) can crushed tomatoes
1 (4 ounce) can mushrooms
2 teaspoons sweet basil
1 1/2 tablespoons sugar
1 teaspoon salt
1/2 teaspoon pepper
1 -1 1/2 teaspoon onion salt
3 garlic cloves, minced
1 teaspoon italian seasoning
2 teaspoons Worcestershire sauce

Steps:

  • Combine all in saucepan and bring to a boil.
  • Reduce heat and simmer for 10-15 minutes.

LOW-SODIUM SPAGHETTI SAUCE



Low-Sodium Spaghetti Sauce image

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

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

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

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