Low Sodium Rigatoni Bolognese
Elevate your pasta night with this hearty, flavorful Low Sodium Rigatoni Bolognese! This recipe is a delicious twist on the classic Italian favorite, crafted with lean ground beef and pork, aromatic veggies like carrot, celery, and onion, and a rich, slow-simmered no-salt-added tomato sauce infused with red wine and herbs. Designed for anyone seeking to reduce sodium without sacrificing taste, this homemade bolognese recipe ensures a robust and satisfying meal. Serve the al dente rigatoni tossed with the luscious sauce and finish with fresh basil and optional Parmesan for a dish that feels indulgent yet mindful. Perfect for family dinners or entertaining, this low sodium pasta recipe is proof that healthy eating can be deliciously comforting!
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Recipe Information
Ingredients
- 12 ounces Rigatoni pasta
- 2 tablespoons Extra virgin olive oil
- 1 medium Carrot, finely chopped
- 1 Celery stalk, finely chopped
- 1 medium Onion, finely chopped
- 3 Garlic cloves, minced
- 12 ounces Ground beef (lean)
- 6 ounces Ground pork
- 2 tablespoons Unsalted tomato paste
- 28 ounces Crushed tomatoes, no salt added
- 1 cup Low sodium beef broth
- 0.5 cup Red wine
- 1 Bay leaf
- 1 teaspoon Dried oregano
- Black pepper, to taste
- 0.25 cup Fresh basil leaves, shredded
- 0.25 cup Grated Parmesan cheese (optional)
Instructions
Bring a large pot of water to a boil. Cook the rigatoni according to package instructions until al dente. Drain and set aside, reserving a little pasta water.
In a large heavy saucepan, heat olive oil over medium heat. Add the carrot, celery, and onion. Sauté for about 5-7 minutes until the vegetables are softened.
Add minced garlic to the pan, sauté for another minute until fragrant.
Increase the heat to medium-high. Add the ground beef and pork, cook until browned, breaking it apart with a wooden spoon, about 8-10 minutes.
Stir in the tomato paste, ensuring it is well incorporated with the meat.
Pour in the crushed tomatoes, beef broth, and red wine. Stir well.
Add the bay leaf, oregano, and black pepper. Reduce the heat to low, cover, and let simmer for about 1.5 hours, stirring occasionally.
Remove the bay leaf from the sauce and adjust seasoning with black pepper if necessary.
Stir in shredded basil leaves just before serving.
Toss the rigatoni with the sauce and a splash of reserved pasta water if needed to help the sauce cling to the pasta.
Serve hot in bowls, optionally garnished with grated Parmesan cheese.
Nutrition Facts
Calories |
2832 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.9 g | 184% | |
| Saturated Fat | 52.4 g | 262% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 473 mg | 158% | |
| Sodium | 1627 mg | 71% | |
| Total Carbohydrate | 187.9 g | 68% | |
| Dietary Fiber | 27.4 g | 98% | |
| Total Sugars | 46.6 g | ||
| Protein | 192.8 g | 386% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1170 mg | 90% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 4733 mg | 101% | |
*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.
