Low Sodium Classic Italian Ragu
Indulge in the rich, hearty flavors of this Low Sodium Classic Italian Ragu, a healthier spin on the traditional dish that doesn’t skimp on taste. This slow-simmered sauce combines lean ground beef and pork with a medley of aromatic vegetables, including onion, carrots, and celery, for a robust foundation. Flavored with red wine, low sodium crushed tomatoes, and an aromatic blend of oregano, basil, and bay leaf, this ragu develops deep, savory notes over two hours of gentle cooking. Perfect for pairing with your favorite low sodium pasta, this recipe is ideal for those seeking a heart-healthy option without sacrificing the comforting essence of Italian cooking. Garnished with fresh parsley, it’s a flavorful, guilt-free way to enjoy a culinary classic.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 medium carrots, finely chopped
- 2 medium celery stalks, finely chopped
- 3 garlic cloves, minced
- 0.5 pound lean ground beef
- 0.5 pound lean ground pork
- 2 tablespoons tomato paste
- 28 ounces low sodium crushed tomatoes
- 1 cup red wine
- 1 cup unsalted beef broth
- 1 bay leaf
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon black pepper
- 0.25 cup fresh parsley, chopped
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the chopped onion, carrots, and celery. Sauté for about 8-10 minutes until the vegetables are soft.
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Add the ground beef and pork to the pot, breaking it apart with a wooden spoon. Cook until browned, about 8-10 minutes.
Once the meat is browned, stir in the tomato paste and cook for another 2 minutes to caramelize it slightly.
Pour in the red wine and let it simmer for 5 minutes, allowing the alcohol to evaporate and the flavor to concentrate.
Add the crushed tomatoes, unsalted beef broth, bay leaf, oregano, basil, and black pepper.
Stir everything together, bring the mixture to a gentle simmer, and lower the heat to maintain a slow, steady simmer.
Cover partially and let the ragu cook for at least 1.5 to 2 hours, stirring occasionally, until the sauce has thickened.
Adjust the seasoning as needed, keeping it low sodium friendly by using herbs and black pepper.
Remove the bay leaf and discard it before serving.
Serve the ragu over your choice of low sodium pasta, garnished with fresh parsley.
Nutrition Facts
Calories |
1745 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.5 g | 112% | |
| Saturated Fat | 26.0 g | 130% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 322 mg | 107% | |
| Sodium | 646 mg | 28% | |
| Total Carbohydrate | 94.0 g | 34% | |
| Dietary Fiber | 24.3 g | 87% | |
| Total Sugars | 46.1 g | ||
| Protein | 116.3 g | 233% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 488 mg | 38% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 4795 mg | 102% | |
*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.
