Low Fat Classic Beef Spaghetti Sauce
Indulge in the hearty flavors of this Low Fat Classic Beef Spaghetti Sauce—a lighter spin on a timeless favorite! Crafted with lean ground beef, aromatic garlic, and a medley of finely chopped vegetables like carrot and celery, this sauce boasts richness without extra fat. Simmered to perfection with crushed tomatoes, low-sodium beef broth, and herbs like oregano and basil, it delivers a robust, comforting taste that’s perfect for pairing with your favorite pasta. This recipe is quick to prepare, ready in just an hour, and yields six servings of wholesome goodness. Ideal for weeknight dinners or meal prepping, it’s a delicious way to enjoy a healthier version of classic beef spaghetti sauce! Make sure to garnish with parsley for a fresh finish. Keywords: low fat spaghetti sauce recipe, healthy beef pasta sauce, classic spaghetti sauce.
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Recipe Information
Ingredients
- 1 pound Lean ground beef (90% lean)
- 1 tablespoon Olive oil
- 1 large Onion, finely chopped
- 3 cloves Garlic cloves, minced
- 1 medium Carrot, grated
- 1 Celery stalk, finely chopped
- 28 ounces Canned crushed tomatoes
- 2 tablespoons Tomato paste
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 cup Low-sodium beef broth
- 1 Bay leaf
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped
Instructions
Heat the olive oil in a large skillet or saucepan over medium heat.
Add the chopped onion and cook until translucent, about 5 minutes.
Stir in the minced garlic and cook for another minute until fragrant.
Add the grated carrot and chopped celery, cooking for an additional 3 minutes until the vegetables begin to soften.
Increase the heat to medium-high and add the lean ground beef to the skillet.
Break the beef apart with a wooden spoon and cook until it is browned and no longer pink, about 7 minutes.
Drain any excess fat from the skillet to keep the dish low in fat.
Add the crushed tomatoes, tomato paste, oregano, basil, beef broth, and bay leaf to the skillet.
Stir well to combine all ingredients.
Season with salt and black pepper.
Bring the sauce to a simmer, then reduce the heat to low.
Cover the skillet and let the sauce simmer gently for 30 minutes, stirring occasionally.
Remove and discard the bay leaf before serving.
Garnish with fresh chopped parsley before serving over your preferred pasta.
Nutrition Facts
Calories |
1295 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.4 g | 80% | |
| Saturated Fat | 21.5 g | 108% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 2816 mg | 122% | |
| Total Carbohydrate | 82.8 g | 30% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 48.9 g | ||
| Protein | 108.2 g | 216% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 458 mg | 35% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 5174 mg | 110% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
