Low Sodium Macaroni with Ground Beef
Savor the comforting flavors of this Low Sodium Macaroni with Ground Beef recipe, a heart-healthy twist on a classic family favorite. Packed with tender elbow macaroni, lean ground beef, and fresh vegetables, this dish delivers rich, satisfying flavors without relying on added salt. A medley of fragrant basil, parsley, garlic, and a hint of red pepper flakes creates a robust sauce that pairs perfectly with the juicy, no-salt-added tomatoes. Ready in just 45 minutes, this wholesome meal is perfect for busy weeknights or cozy family dinners. Garnish with fresh herbs for an extra burst of color and flavor, and enjoy every bite guilt-free!
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Recipe Information
Ingredients
- 8 ounces elbow macaroni
- 1 pound lean ground beef
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 large bell pepper, chopped
- 3 units garlic cloves, minced
- 2 tablespoons tomato paste (no added salt)
- 14.5 ounce can diced tomatoes (no added salt)
- 1 cup water
- 2 tablespoons fresh basil, chopped
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoon ground black pepper
- 0.25 teaspoon red pepper flakes
Instructions
Bring a large pot of water to a boil over high heat. Once boiling, add the elbow macaroni and cook according to the package instructions, usually about 8 minutes. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add the chopped onion and bell pepper, and sauté for about 5 minutes, until the vegetables become soft.
Add the minced garlic to the skillet and sauté for an additional 1 minute until fragrant.
Increase the heat to medium-high and add the ground beef to the skillet. Cook, breaking it up with a spoon, until it is browned and fully cooked, about 7-8 minutes.
Add the tomato paste to the skillet and cook for 2 minutes, stirring constantly to combine it with the beef and vegetables.
Stir in the diced tomatoes along with the water, mixing everything well. Allow the mixture to come to a gentle simmer.
Reduce the heat to medium-low, then add the chopped basil, parsley, ground black pepper, and red pepper flakes. Stir to incorporate the spices evenly.
Cover the skillet and let it simmer for about 10 minutes, allowing the flavors to meld together.
Add the cooked macaroni to the beef mixture, stirring well to ensure the pasta is thoroughly coated with the sauce.
Let the macaroni and beef mixture cook together for an additional 2-3 minutes, allowing it to heat through.
Serve the low sodium macaroni with ground beef hot, garnished with extra fresh herbs if desired.
Nutrition Facts
Calories |
1919 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.0 g | 67% | |
| Saturated Fat | 16.5 g | 82% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 281 mg | 94% | |
| Sodium | 371 mg | 16% | |
| Total Carbohydrate | 222.6 g | 81% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 35.2 g | ||
| Protein | 134.8 g | 270% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 174 mg | 13% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 1608 mg | 34% | |
*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.
