Low Sodium Fusilli Pasta with Meat Sauce
Dive into the delicious world of "Low Sodium Fusilli Pasta with Meat Sauce," a heart-healthy twist on a classic comfort food. This satisfying recipe pairs perfectly cooked fusilli pasta with a rich, savory meat sauce made from lean ground beef and a colorful medley of finely chopped carrots, celery, and onions. Featuring no-salt-added tomato sauce and diced tomatoes, it's brimming with bold flavors, enhanced by aromatic dried herbs like oregano and basil. A splash of optional red wine elevates the sauce, while fresh parsley adds a vibrant finishing touch. Ready in under an hour, this low sodium pasta dish is perfect for anyone looking to enjoy Italian-inspired cuisine without compromising on health or flavor. Serve it with or without a sprinkle of grated Parmesan for a customizable meal your family will love.
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Recipe Information
Ingredients
- 12 oz Fusilli pasta
- 1 lb Ground beef (lean, 93% or leaner)
- 2 tbsp Olive oil
- 3 cloves Garlic cloves, minced
- 1 medium Onion, finely chopped
- 1 medium Carrot, finely chopped
- 1 stalk Celery stalk, finely chopped
- 15 oz No salt added tomato sauce
- 15 oz No salt added diced tomatoes
- 1 tsp Dried oregano
- 1 tsp Dried basil
- 0.5 tsp Black pepper
- 0.5 cup Red wine (optional)
- 0.25 cup Fresh parsley, chopped
- 0.25 cup Optional: Grated Parmesan cheese
Instructions
Bring a large pot of water to a boil. Cook the fusilli pasta according to package instructions, omitting any salt. Drain and set aside.
In a large pan, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Add the chopped onion, carrot, and celery to the pan. Cook for about 5 minutes, stirring occasionally, until the vegetables soften.
Increase the heat to medium-high and add the ground beef. Cook until the beef is browned, breaking it apart with a wooden spoon as it cooks.
If using, add the red wine to the pan and cook for 2-3 minutes until it has mostly evaporated.
Stir in the no salt added tomato sauce, diced tomatoes, dried oregano, dried basil, and black pepper. Reduce the heat to low and let the sauce simmer gently for about 20-25 minutes, stirring occasionally.
Once the sauce has thickened and the flavors have melded, taste and adjust the seasoning if needed.
Mix in the chopped fresh parsley just before serving.
Serve the meat sauce over the cooked fusilli pasta. Optional: Sprinkle with grated Parmesan cheese if desired.
Nutrition Facts
Calories |
2946 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.4 g | 115% | |
| Saturated Fat | 31.2 g | 156% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 355 mg | 118% | |
| Sodium | 1444 mg | 63% | |
| Total Carbohydrate | 326.6 g | 119% | |
| Dietary Fiber | 29.2 g | 104% | |
| Total Sugars | 48.9 g | ||
| Protein | 187.5 g | 375% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1156 mg | 89% | |
| Iron | 25.3 mg | 141% | |
| Potassium | 5241 mg | 112% | |
*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.
