Spaghetti Sauce-Low Sodium

MAKES: 10 servings. Nutritional 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.

Photo by Martha H.
Adapted from bing.com

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from bing.com

Ingredients

  • 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

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 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.

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