Low Sodium Penne Bolognese
Savor a wholesome twist on an Italian classic with this Low Sodium Penne Bolognese recipe, perfect for those seeking a heart-healthy, flavorful meal. Featuring tender whole wheat penne pasta, lean ground beef, and an aromatic blend of sautéed vegetables including carrots, celery, and garlic, this dish delivers all the comfort of a traditional Bolognese while keeping sodium levels in check. The rich tomato-based sauce is crafted using no-salt-added diced tomatoes and tomato paste, infused with herbs like basil, oregano, and thyme for a delightful depth of flavor. Optional red wine adds a touch of elegance, while freshly chopped parsley and grated Parmesan elevate the final presentation. Ready in just over an hour, this satisfying dish is ideal for family dinners or meal prepping, offering all the hearty goodness you crave without compromising your dietary goals.
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Recipe Information
Ingredients
- 12 oz whole wheat penne pasta
- 1 lb lean ground beef
- 2 tbsp olive oil
- 1 medium white onion, finely chopped
- 1 medium carrot, finely diced
- 1 medium celery stalk, finely diced
- 3 cloves garlic, minced
- 28 oz no-salt added canned diced tomatoes
- 2 tbsp no-salt tomato paste
- 1 cup low sodium beef broth
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp dried thyme
- 0.5 tsp black pepper, freshly ground
- 0.5 cup red wine (optional)
- 2 tbsp fresh parsley, chopped
- 0.25 cup grated parmesan cheese (optional, for serving)
Instructions
Bring a large pot of water to a boil. Cook the whole wheat penne pasta according to package directions until al dente, then drain and set aside.
In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the onion, carrot, celery, and garlic. Sauté for about 5-7 minutes until the vegetables are softened and beginning to caramelize.
Add the lean ground beef to the skillet. Cook, breaking it apart with a spoon, until it is browned and cooked through, about 8-10 minutes.
If using, add the red wine to the skillet and let it simmer for about 2 minutes, allowing the alcohol to evaporate.
Stir in the no-salt added canned diced tomatoes, no-salt tomato paste, and low sodium beef broth, mixing thoroughly.
Add the dried basil, oregano, thyme, and black pepper. Stir well to combine.
Reduce the heat to low, cover the skillet, and simmer for about 30 minutes, stirring occasionally to prevent sticking.
After the sauce has thickened, adjust seasoning if necessary (avoid adding salt).
Mix the cooked penne pasta into the Bolognese sauce, ensuring all the pasta is well coated.
Serve hot, garnished with fresh parsley and grated parmesan cheese, if desired.
Nutrition Facts
Calories |
2830 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.8 g | 110% | |
| Saturated Fat | 29.4 g | 147% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 328 mg | 110% | |
| Sodium | 1630 mg | 71% | |
| Total Carbohydrate | 315.4 g | 115% | |
| Dietary Fiber | 43.4 g | 155% | |
| Total Sugars | 51.1 g | ||
| Protein | 172.4 g | 345% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1125 mg | 87% | |
| Iron | 28.8 mg | 160% | |
| Potassium | 4447 mg | 95% | |
*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.
