Spaghetti Sauce-Low Sodium

By MJH

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.

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

Details

Adapted from bing.com

Preparation

Step 1

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.