Low Sodium Classic Bolognese Sauce
Savor the rich, hearty flavors of a Low Sodium Classic Bolognese Sauce, a healthier twist on the traditional Italian favorite. This slow-simmered masterpiece showcases tender ground beef and pork, sautéed aromatic vegetables, and a medley of fragrant herbs all brought together in a luscious, tomato-based sauce. Made with no-salt-added crushed tomatoes, unsalted beef broth, and a splash of whole milk for creaminess, this dish is perfect for those looking to reduce sodium without sacrificing flavor. With hints of garlic, oregano, and basil in every bite, this low-sodium Bolognese is ideal for topping your favorite pasta or zucchini noodles. Its long simmer time deepens the flavors, making it the ultimate crowd-pleaser for any dinner table. A must-try for those seeking a heart-healthy, indulgent homemade meal!
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Recipe Information
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large, diced onion
- 1 large, diced carrot
- 2 diced celery stalk
- 3 minced garlic cloves
- 0.5 pound lean ground beef
- 0.5 pound ground pork
- 1 cup unsalted beef broth
- 0.5 cup dry white wine
- 2 tablespoons unsalted tomato paste
- 28 ounces, canned no-salt-added crushed tomatoes
- 1 bay leaf
- 1 teaspoon dried oregano
- 0.5 teaspoon black pepper
- 1 teaspoon dried basil
- 0.5 cup whole milk
- 0.25 cup, chopped fresh parsley
Instructions
Heat olive oil in a large pot over medium heat. Add the diced onion, carrot, and celery. Sauté for about 8-10 minutes until the vegetables are softened and lightly browned.
Add minced garlic to the pot and cook for an additional minute until fragrant.
Increase the heat to medium-high and add the ground beef and pork. Cook the meat, breaking it up with a spoon, until it's browned and cooked through, about 8-10 minutes.
Pour in the dry white wine and deglaze the pot by scraping up any browned bits from the bottom. Allow the wine to simmer until it's almost evaporated.
Stir in the unsalted beef broth, tomato paste, and no-salt-added crushed tomatoes. Mix everything well to combine.
Add the bay leaf, dried oregano, black pepper, and dried basil. Stir to incorporate the seasonings evenly.
Reduce the heat to low, cover the pot with a lid, and let the sauce simmer gently for about 90 minutes. Stir occasionally to prevent sticking. If the sauce reduces too much, add a splash of water or extra broth.
Remove the lid and stir in the whole milk. Simmer uncovered for another 30 minutes, which helps to mellow the acidity of the tomatoes and enrich the flavor.
Discard the bay leaf. Taste the sauce and adjust seasoning with additional black pepper if needed.
Before serving, stir in the chopped fresh parsley. Serve the sauce over your favorite pasta and enjoy!
Nutrition Facts
Calories |
1786 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.3 g | 126% | |
| Saturated Fat | 31.2 g | 156% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 359 mg | 120% | |
| Sodium | 594 mg | 26% | |
| Total Carbohydrate | 82.6 g | 30% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 44.5 g | ||
| Protein | 126.0 g | 252% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 521 mg | 40% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 3112 mg | 66% | |
*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.
