Low Sodium Classic Spaghetti with Meat Sauce
Experience the comforting flavors of Italian cuisine with this Low Sodium Classic Spaghetti with Meat Sauce, perfect for a heart-healthy family meal. Featuring lean ground beef or ground turkey, fragrant garlic, and a medley of herbs like basil and oregano, this dish delivers robust flavor without the extra salt. The sauce is made from no-salt-added crushed tomatoes and tomato paste, simmered to perfection with a hint of red pepper flakes for optional heat. Served over wholesome whole wheat spaghetti and garnished with fresh parsley, this recipe is ideal for anyone looking to enjoy a satisfying classic while maintaining a low-sodium diet. Quick to prepare and brimming with rich, savory goodness, this lighter version of a beloved favorite is sure to become a staple in your kitchen.
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Recipe Information
Ingredients
- 1 pound lean ground beef (or ground turkey for a lighter option)
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic cloves, minced
- 28 ounces no-salt-added crushed tomatoes (with juice)
- 6 ounces no-salt-added tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 0.5 teaspoon black pepper, freshly ground
- 0.25 teaspoon red pepper flakes (optional for heat)
- 1 leaf bay leaf
- 12 ounces whole wheat spaghetti
- 2 tablespoons fresh parsley, chopped (for garnish)
- 0.25 cup grated Parmesan cheese (optional for serving)
Instructions
Heat the olive oil in a large skillet over medium heat. Add the chopped onions and cook for 5 minutes until they are translucent.
Add the minced garlic to the skillet and sauté for another 1-2 minutes until fragrant.
Increase the heat to medium-high and add the ground beef or turkey. Cook for 7-10 minutes, breaking it apart with a spoon until fully browned and no longer pink.
Stir in the crushed tomatoes, tomato paste, basil, oregano, black pepper, and red pepper flakes (if using).
Add the bay leaf and stir to combine all ingredients well. Reduce the heat to low and let the sauce simmer, uncovered, for 25-30 minutes. Stir occasionally to prevent sticking.
While the sauce is simmering, bring a large pot of water to a boil. Cook the spaghetti according to the package instructions until al dente. Drain the pasta, reserving some of the pasta water.
Remove and discard the bay leaf from the sauce. Adjust seasoning to taste, keeping mindful of the low-sodium requirement.
Toss the cooked spaghetti with the sauce, adding a little reserved pasta water if necessary to thin the sauce.
Serve immediately, garnished with chopped parsley and optional Parmesan cheese for extra flavor.
Nutrition Facts
Calories |
2445 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.5 g | 160% | |
| Saturated Fat | 47.2 g | 236% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 399 mg | 133% | |
| Sodium | 1380 mg | 60% | |
| Total Carbohydrate | 177.0 g | 64% | |
| Dietary Fiber | 39.4 g | 141% | |
| Total Sugars | 52.3 g | ||
| Protein | 175.1 g | 350% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1042 mg | 80% | |
| Iron | 23.0 mg | 128% | |
| Potassium | 5402 mg | 115% | |
*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.
