Low Sodium Pasta with Beef Ragu
Indulge in hearty comfort food without the extra sodium with this flavorful Low Sodium Pasta with Beef Ragu. Packed with wholesome ingredients like lean ground beef, finely chopped veggies, and whole wheat pasta, this recipe delivers a rich and savory experience while prioritizing heart health. A slow-simmered ragu crafted with low sodium crushed tomatoes, no-salt-added tomato paste, and aromatic garlic creates an irresistibly robust sauce that pairs beautifully with al dente pasta. Finished with fresh basil and a sprinkle of low-sodium parmesan, this dish is a guilt-free way to enjoy classic Italian flavors. Perfect for family dinners or meal prep, it’s a deliciously simple solution to low-sodium cooking.
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Recipe Information
Ingredients
- 1 pound Lean ground beef
- 12 ounces Whole wheat pasta
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 3 cloves Garlic cloves, minced
- 1 medium Carrot, finely chopped
- 1 Celery stalk, finely chopped
- 1 can (28 ounces) Low sodium crushed tomatoes
- 2 tablespoons Tomato paste, no salt added
- 1 teaspoon Dried oregano
- 0.5 teaspoon Ground black pepper
- 0.25 teaspoon Red chili flakes (optional)
- 0.25 cup Fresh basil leaves, chopped
- 0.5 cup Grated parmesan cheese, low sodium
Instructions
Heat olive oil in a large skillet over medium heat. Add the chopped onion, carrot, and celery, sautéing until the vegetables are soft, about 5-7 minutes.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Increase the heat to medium-high and add the ground beef. Cook until the beef is browned, breaking it apart with a spoon, about 6-8 minutes.
Stir in the tomato paste and cook for another 2 minutes.
Add the crushed tomatoes, oregano, black pepper, and optional red chili flakes. Stir to combine, and bring the mixture to a simmer.
Reduce the heat to low, cover the skillet slightly, and let the ragu simmer for about 30 minutes, stirring occasionally.
While the ragu is simmering, bring a large pot of water to a boil. Cook the whole wheat pasta according to package instructions until al dente. Drain the pasta, reserving a cup of the pasta water.
If the ragu becomes too thick, stir in some reserved pasta water to achieve desired consistency.
Before serving, stir in half of the fresh basil into the ragu.
Serve the beef ragu over the cooked pasta, garnished with the remaining fresh basil and sprinkle with low sodium parmesan cheese.
Nutrition Facts
Calories |
2009 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.4 g | 124% | |
| Saturated Fat | 40.5 g | 202% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 352 mg | 118% | |
| Sodium | 1167 mg | 51% | |
| Total Carbohydrate | 126.8 g | 46% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 17.3 g | ||
| Protein | 160.3 g | 321% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1551 mg | 119% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 1715 mg | 36% | |
*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.
