Low Sodium Macaroni and Beef
Savor the comforting taste of this *Low Sodium Macaroni and Beef* recipe, a heart-healthy twist on the classic macaroni and beef dish. Made with lean ground beef, whole wheat elbow macaroni, aromatic garlic and onions, and a rich, no-salt-added tomato sauce, this dish is brimming with wholesome flavors. The addition of low-sodium beef broth, paprika, and oregano ensures a perfectly seasoned, well-balanced meal that’s both satisfying and nourishing. Ready in just 45 minutes, this one-skillet dinner is ideal for busy weeknights and makes four hearty servings. Garnished with fresh parsley for a vibrant pop of color, this recipe is proof that reducing sodium doesn’t mean sacrificing taste! Perfect for anyone seeking to enjoy a healthier, flavorful version of a family favorite, this dish will quickly become a go-to dinner.
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Recipe Information
Ingredients
- 1 lb lean ground beef
- 8 oz whole wheat elbow macaroni
- 1 tbsp olive oil
- 1 medium onion, chopped
- 3 large garlic cloves, minced
- 1 14.5 oz can diced tomatoes, no salt added
- 2 tbsp tomato paste, no salt added
- 1 cup low sodium beef broth
- 1 tsp paprika
- 1 tsp dried oregano
- 0.5 tsp ground black pepper
- 0.25 cup fresh parsley, chopped
Instructions
Bring a pot of water to a boil for the macaroni. Cook the macaroni according to the package instructions until al dente, then drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until it becomes translucent.
Add the minced garlic to the skillet and cook for another minute until fragrant.
Increase the heat to medium-high and add the ground beef to the skillet. Cook until the beef is browned, breaking it apart with a spatula. This should take about 5-7 minutes.
Once the beef is browned, drain any excess fat from the skillet.
Add the can of diced tomatoes, tomato paste, and beef broth to the skillet with the beef. Stir to combine the ingredients evenly.
Season the mixture with paprika, oregano, and black pepper. Stir well and bring the mixture to a gentle simmer.
Once simmering, reduce the heat to low and let the mixture cook for about 10 minutes, allowing the flavors to meld together.
Add the cooked macaroni to the skillet and stir to coat the pasta with the beef and tomato mixture.
Garnish with freshly chopped parsley before serving.
Serve hot and enjoy your low sodium macaroni and beef!
Nutrition Facts
Calories |
1831 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.6 g | 69% | |
| Saturated Fat | 17.2 g | 86% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 281 mg | 94% | |
| Sodium | 575 mg | 25% | |
| Total Carbohydrate | 212.8 g | 77% | |
| Dietary Fiber | 25.6 g | 91% | |
| Total Sugars | 26.2 g | ||
| Protein | 136.3 g | 273% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 344 mg | 26% | |
| Iron | 27.1 mg | 151% | |
| Potassium | 2606 mg | 55% | |
*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.
