Low Sodium Classic Pasta Bolognese
Indulge in the comforting flavors of this Low Sodium Classic Pasta Bolognese—a heart-healthy twist on a timeless Italian favorite. This recipe swaps traditional components for unsalted crushed tomatoes and no-sodium beef broth, keeping the bold, savory essence of Bolognese alive without the added sodium. Packed with aromatic herbs like oregano, basil, and a hint of garlic, this slow-simmered sauce is rich, hearty, and perfect for pairing with tender al dente spaghetti. Finished with a sprinkling of Parmesan cheese and fresh parsley, it’s an ideal choice for anyone seeking a delicious, low-sodium dinner option. Ready in just over an hour, this family-friendly dish delivers classic comfort food with a healthy, modern upgrade.
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Recipe Information
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 yellow onion
- 1 carrot
- 1 celery stalk
- 3 garlic cloves
- 1 pound lean ground beef
- 28 ounces unsalted crushed tomatoes
- 1 cup no-sodium beef broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon black pepper
- 1 bay leaf
- 12 ounces spaghetti
- 0.5 cup Parmesan cheese
- 2 tablespoons fresh parsley
Instructions
Dice the onion, carrot, and celery into small pieces. Mince the garlic cloves.
Heat the olive oil in a large pot over medium heat. Add the onion, carrot, and celery, cooking until soft, about 5-7 minutes.
Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
Increase the heat to medium-high and add the ground beef. Cook until browned, breaking up the meat with a spoon, about 8-10 minutes.
Pour in the unsalted crushed tomatoes and no-sodium beef broth, stirring to combine.
Add the dried oregano, dried basil, black pepper, and bay leaf. Bring the mixture to a simmer.
Reduce the heat to low, cover, and let simmer for about an hour, stirring occasionally to prevent sticking.
Meanwhile, cook the spaghetti according to package instructions until al dente, then drain.
Remove the bay leaf from the sauce and taste. Adjust seasoning if necessary.
Serve the Bolognese sauce over the cooked spaghetti, topping with grated Parmesan cheese and chopped fresh parsley for garnish.
Nutrition Facts
Calories |
1931 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.9 g | 101% | |
| Saturated Fat | 27.6 g | 138% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 326 mg | 108% | |
| Sodium | 764 mg | 33% | |
| Total Carbohydrate | 164.9 g | 60% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 33.2 g | ||
| Protein | 140.5 g | 281% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 697 mg | 54% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 2296 mg | 49% | |
*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.
