Low Sodium Fettuccine Bolognese
Indulge in the hearty, flavor-packed comfort of Low Sodium Fettuccine Bolognese, a healthier twist on the classic Italian favorite! This recipe balances rich, savory notes with a focus on lower sodium, making it perfect for those seeking a wholesome yet satisfying meal. Featuring lean ground beef or turkey, a medley of aromatic vegetables, and no-salt-added crushed tomatoes, this slow-simmered sauce develops deep, robust flavors with hints of red wine and herbs like oregano and basil. Paired with tender fettuccine and fresh parsley, this dish is a delicious, guilt-free way to enjoy Bolognese without sacrificing taste. Ready in under two hours and perfect for busy weeknights or cozy family dinners, it’s a must-try for fans of Italian-inspired, low-sodium recipes. Don't forget a sprinkle of Parmesan for a final touch of indulgence!
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Recipe Information
Ingredients
- 12 ounces Fettuccine pasta
- 2 tablespoons Olive oil
- 1 pound Lean ground beef or turkey
- 1 large Onion, chopped
- 3 Garlic cloves, minced
- 1 medium Carrot, finely diced
- 1 medium Celery stalk, finely diced
- 28 ounces Crushed tomatoes, no salt added
- 2 tablespoons Tomato paste, no salt added
- 0.5 cup Red wine
- 0.5 cup Low sodium chicken or beef broth
- 1 Bay leaf
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoon Black pepper
- 0.25 cup Parsley, chopped
- 0.25 cup Grated Parmesan cheese, optional
Instructions
Bring a large pot of water to boil. Cook fettuccine according to package instructions. Drain and set aside.
In a large skillet over medium heat, heat olive oil. Add the chopped onion, minced garlic, diced carrot, and diced celery. Sauté until the vegetables are soft, about 5 minutes.
Add the ground beef or turkey to the skillet. Cook, breaking it apart with a wooden spoon, until browned and fully cooked, about 8 minutes.
Stir in the crushed tomatoes, tomato paste, red wine, and broth. Add the bay leaf, oregano, basil, and black pepper.
Reduce heat to low, cover, and let simmer for 1 hour, stirring occasionally to prevent sticking. Add more broth if the sauce becomes too thick.
Remove the bay leaf. Stir in the chopped parsley and adjust seasoning if necessary, avoiding additional salt.
Toss the cooked fettuccine with the sauce until well coated.
Serve hot, garnished with grated Parmesan cheese if desired.
Nutrition Facts
Calories |
3340 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.8 g | 168% | |
| Saturated Fat | 47.2 g | 236% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 375 mg | 125% | |
| Sodium | 1632 mg | 71% | |
| Total Carbohydrate | 340.8 g | 124% | |
| Dietary Fiber | 37.1 g | 132% | |
| Total Sugars | 60.0 g | ||
| Protein | 201.0 g | 402% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1208 mg | 93% | |
| Iron | 22.3 mg | 124% | |
| Potassium | 5361 mg | 114% | |
*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.
