Low Sodium Classic Beef Spaghetti Sauce
Indulge in the rich, savory flavors of this Low Sodium Classic Beef Spaghetti Sauce, a heart-healthy twist on a timeless favorite. This recipe delivers all the comforting goodness of traditional spaghetti sauce while keeping sodium levels in check, thanks to a balance of no salt added canned tomatoes and low sodium beef broth. Lean ground beef adds a hearty base, while finely chopped onion, garlic, carrot, and celery create a robust flavor profile. Herbs like oregano, basil, and thyme, paired with a hint of red pepper flakes, infuse the sauce with aromatic depth, complementing the natural sweetness of tomato paste. Slow-simmered for maximum flavor, this sauce is the perfect pairing for your favorite pasta, topped with fresh parsley for a bright finishing touch. With simple ingredients and just over an hour from prep to plate, it’s an ideal choice for a wholesome, delicious family meal that doesn’t compromise on flavor.
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Recipe Information
Ingredients
- 1 pound lean ground beef
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 large carrot, finely chopped
- 1 celery stalk, finely chopped
- 2 tablespoons tomato paste
- 1 cup low sodium beef broth
- 28 ounces no salt added canned diced tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon dried thyme
- 0.5 teaspoon black pepper, freshly ground
- 0.25 teaspoon red pepper flakes
- 1 bay leaf
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
In a large pot, heat the olive oil over medium heat.
Add the chopped onion and sauté for about 5 minutes until translucent.
Add the minced garlic, chopped carrot, and celery to the pot, continuing to sauté for another 5 minutes until the vegetables are softened.
Increase the heat to medium-high and add the ground beef, breaking it up with a spoon and cooking until browned, about 8 minutes.
Stir in the tomato paste and cook for 2 minutes, allowing the flavor to deepen.
Pour in the low sodium beef broth, scraping the bottom of the pot to deglaze any stuck bits.
Add the no salt added canned diced tomatoes, oregano, basil, thyme, black pepper, red pepper flakes, and bay leaf.
Bring the mixture to a simmer, then reduce the heat to low.
Cover the pot and let the sauce simmer gently for about 40 minutes, stirring occasionally, allowing the flavors to meld and the sauce to thicken.
Remove the bay leaf and adjust the seasoning if necessary with additional pepper or spices to suit your taste.
Serve the sauce over your choice of cooked pasta, garnished with chopped fresh parsley.
Nutrition Facts
Calories |
1282 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.2 g | 81% | |
| Saturated Fat | 18.7 g | 94% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 281 mg | 94% | |
| Sodium | 668 mg | 29% | |
| Total Carbohydrate | 70.6 g | 26% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 38.7 g | ||
| Protein | 107.4 g | 215% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 308 mg | 24% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 2659 mg | 57% | |
*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.
