Low-Sodium Spaghetti Sauce |
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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 10 |
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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! 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:
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.
2. 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.
3. Stir in parsley and sugar. Discard bay leaves before serving. Yield: 10 servings (2-1/2 quarts).
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