Low Sodium Classic Italian Ragu Sauce
Discover the bold flavors of Italy with this Low Sodium Classic Italian Ragu Sauce, a lighter twist on traditional comfort food without sacrificing taste. Perfect for heart-conscious cooking, this recipe combines savory lean ground beef and pork with finely chopped aromatic veggies—onion, carrot, and celery—for a rich, layered base. Infused with garlic, dried herbs, red wine, and a hint of nutmeg, the sauce develops deep, robust flavors during its slow simmer. Low-sodium crushed tomatoes and beef broth keep it wholesome, while a touch of whole milk adds a creamy finish. Ready in just 20 minutes of prep and 3 hours of gentle cooking, this ragu is ideal for pasta lovers and lasagna enthusiasts seeking an authentic Italian experience with a healthier touch.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 1 medium Carrot, finely chopped
- 1 Celery stalk, finely chopped
- 1 pound Lean ground beef
- 0.5 pound Lean ground pork
- 1 cup Low sodium beef broth
- 2 tablespoons Tomato paste
- 1 28-ounce can Crushed tomatoes, no salt added
- 0.5 cup Red wine
- 3 Garlic cloves, minced
- 2 Bay leaves
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Nutmeg, freshly grated
- 0.5 cup Whole milk
Instructions
Heat olive oil in a large pot over medium heat.
Add the chopped onion, carrot, celery, and a pinch of black pepper, sauté until the vegetables are soft, about 6-8 minutes.
Increase the heat to medium-high, add the ground beef and pork, and cook while breaking up the meat with a wooden spoon. Cook until browned and no longer pink, about 10 minutes.
Stir in the minced garlic, cook for 1 more minute until fragrant.
Add tomato paste and stir well, allowing it to coat the meat and vegetables for about 2 minutes.
Pour in the red wine and let it simmer until reduced by half, about 4 minutes.
Stir in the crushed tomatoes and low sodium beef broth.
Add bay leaves, oregano, basil, black pepper, and freshly grated nutmeg. Stir well to combine.
Bring the sauce to a brief boil, then reduce the heat to low. Let it simmer gently, partially covered, for about 90 minutes, stirring occasionally.
Pour in milk, and give it a good stir. Let it continue to simmer on low for an additional 30 minutes uncovered.
Taste and adjust seasoning with additional black pepper if desired.
Before serving, remove the bay leaves.
Serve hot over your choice of pasta or use in lasagna.
Nutrition Facts
Calories |
1821 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.1 g | 136% | |
| Saturated Fat | 35.2 g | 176% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 477 mg | 159% | |
| Sodium | 779 mg | 34% | |
| Total Carbohydrate | 41.4 g | 15% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 20.5 g | ||
| Protein | 152.6 g | 305% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 361 mg | 28% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 2418 mg | 51% | |
*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.
