Low Sodium Macaroni with Meat Sauce
Elevate your weeknight dinner game with this flavorful and heart-healthy Low Sodium Macaroni with Meat Sauce. Designed for those watching their sodium intake, this recipe swaps traditional high-salt ingredients for no-salt-added crushed tomatoes, tomato paste, and unsalted beef broth, ensuring all the taste without compromising health. Tender macaroni is paired with lean ground beef and simmered in a robust, herb-infused tomato sauce featuring garlic, onion, and Italian seasoning. Fresh basil lends a burst of brightness, while optional grated Parmesan adds a touch of indulgence. Ready in just an hour, this comforting dish serves six and is perfect for family meals that balance nutrition and flavor.
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Recipe Information
Ingredients
- 12 ounces macaroni pasta
- 1 pound lean ground beef
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic cloves, minced
- 28 ounces canned no-salt-added crushed tomatoes
- 2 tablespoons no-salt-added tomato paste
- 1 teaspoon Italian seasoning
- 0.5 teaspoon black pepper
- 0.25 teaspoon red pepper flakes
- 0.25 cup fresh basil, chopped
- 0.5 cup unsalted beef broth
- 0.25 cup Parmesan cheese, grated (optional)
Instructions
Bring a large pot of water to a boil. Once boiling, add the macaroni and cook according to package instructions. Drain and set aside.
In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onions and sauté until they become translucent, about 5 minutes.
Add the minced garlic to the onions and continue to sauté for another minute, until fragrant.
Increase the heat to medium-high and add the ground beef to the skillet. Cook the beef, breaking it apart with a spoon, until it's browned and cooked through, about 7 minutes.
Drain any excess fat from the skillet and reduce the heat to medium. Add the crushed tomatoes, tomato paste, Italian seasoning, black pepper, and red pepper flakes. Stir well to combine.
Pour in the unsalted beef broth and add half of the chopped basil. Bring the sauce to a simmer.
Reduce the heat to low and let the sauce simmer uncovered for about 20 minutes, stirring occasionally, until slightly thickened.
Once the sauce has thickened, add the cooked macaroni to the sauce and stir gently to coat the pasta evenly.
Taste and adjust seasonings if necessary. Serve the macaroni topped with the remaining fresh basil and a sprinkle of Parmesan cheese, if desired.
Nutrition Facts
Calories |
2630 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.0 g | 90% | |
| Saturated Fat | 28.2 g | 141% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 328 mg | 110% | |
| Sodium | 1333 mg | 58% | |
| Total Carbohydrate | 326.0 g | 119% | |
| Dietary Fiber | 29.4 g | 105% | |
| Total Sugars | 49.0 g | ||
| Protein | 176.2 g | 352% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1100 mg | 85% | |
| Iron | 23.3 mg | 129% | |
| Potassium | 3379 mg | 72% | |
*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.
