Low Sodium Jollibee-Style Spaghetti
Indulge in the sweet and savory flavors of the Philippines with this Low Sodium Jollibee-Style Spaghetti, a healthier twist on the iconic Filipino dish. Featuring spaghetti coated in a rich, vibrant sauce made with low sodium tomato sauce, banana ketchup, and tomato paste, this recipe brings the signature sweetness and heartiness without the extra salt. Lean ground beef, grated carrots, bell peppers, and mushrooms add layers of texture and nutrition, while sliced low sodium hot dogs lend a nostalgic touch. Simmered to perfection and served with an optional sprinkling of Parmigiano-Reggiano cheese, this dish is perfect for family dinners and special occasions alike. Ready in just under an hour and packed with bold yet balanced flavors, this low sodium spaghetti is bound to become a cherished favorite on your table.
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Recipe Information
Ingredients
- 400 grams Spaghetti
- 2 tablespoons Olive Oil
- 4 cloves Garlic, minced
- 1 medium Onion, finely chopped
- 500 grams Lean Ground Beef
- 2 cups Low Sodium Tomato Sauce
- 1 cup Low Sodium Banana Ketchup
- 2 tablespoons Low Sodium Tomato Paste
- 4 tablespoons Sugar
- 1 medium Carrot, finely grated
- 1 medium Bell Pepper, diced
- 1 cup Mushrooms, sliced
- 4 pieces Low Sodium Hot Dogs, sliced
- 1 teaspoon Black Pepper
- 0.5 cup Parmigiano-Reggiano Cheese, grated (optional)
Instructions
Cook the spaghetti according to package instructions in a large pot of boiling water, omitting the salt in the water, until al dente. Drain and set aside.
In a large pan, heat olive oil over medium heat. Add minced garlic and chopped onion, and sauté until fragrant and the onion becomes translucent, about 2-3 minutes.
Add the lean ground beef to the pan and cook until browned. Use a wooden spoon to break the beef into smaller pieces. Drain any excess fat, if necessary.
Stir in the low sodium tomato sauce, low sodium banana ketchup, and low sodium tomato paste. Mix everything until well combined.
Add the sugar, grated carrot, diced bell pepper, and sliced mushrooms. Stir and let the mixture simmer for about 15 minutes, allowing the flavors to meld.
Add the sliced low sodium hot dogs and black pepper to the sauce. Continue to cook for an additional 10 minutes, stirring occasionally.
Taste and adjust the seasoning if necessary. Although this is a low sodium dish, feel free to add more sugar if you prefer it sweeter or add other spices for additional flavor.
Combine the cooked spaghetti with the sauce, ensuring the pasta is well coated.
Serve hot, garnished with grated Parmigiano-Reggiano cheese if desired, for a touch of savory depth.
Nutrition Facts
Calories |
3422 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.5 g | 188% | |
| Saturated Fat | 58.8 g | 294% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 529 mg | 176% | |
| Sodium | 3247 mg | 141% | |
| Total Carbohydrate | 319.8 g | 116% | |
| Dietary Fiber | 33.5 g | 120% | |
| Total Sugars | 145.2 g | ||
| Protein | 199.2 g | 398% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 1603 mg | 123% | |
| Iron | 29.2 mg | 162% | |
| Potassium | 3939 mg | 84% | |
*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.
