Low Sodium Sausage Bolognese
Discover the deliciously wholesome flavors of this Low Sodium Sausage Bolognese, a heart-healthy twist on the Italian classic. Made with crumbled low sodium chicken sausage and a medley of aromatic vegetables like onions, carrots, and celery, this recipe packs rich depth of flavor without relying on excessive salt. The sauce features no-salt-added crushed tomatoes, fragrant dried herbs, and a splash of optional red wine for culinary flair. Simmered to perfection and finished with fresh parsley, this hearty bolognese pairs beautifully with pasta or lower-carb options like zucchini noodles. Ready in just over an hour, it’s an ideal dish for those seeking a comforting yet nutritious meal. Perfect for low sodium diets, this recipe keeps full flavor front and center!
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Recipe Information
Ingredients
- 500 grams low sodium chicken sausage
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 medium carrots, finely chopped
- 2 celery stalks, finely chopped
- 3 garlic cloves, minced
- 800 grams canned no-salt-added crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon ground black pepper
- 125 milliliters red wine (optional)
- 250 milliliters low sodium chicken broth
- 2 bay leaves
- 0.25 cup fresh parsley, chopped
Instructions
Remove the casing from the low sodium chicken sausage and crumble it into small pieces.
Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the crumbled sausage and cook until browned, about 5-7 minutes.
Add the chopped onion, carrots, and celery to the skillet. Cook, stirring frequently, until the vegetables are tender, about 5 minutes.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the optional red wine to deglaze the pan, scraping up any brown bits from the bottom of the skillet. Let it simmer for 2-3 minutes until slightly reduced.
Pour in the canned no-salt-added crushed tomatoes, tomato paste, and low sodium chicken broth. Stir to combine.
Add the dried oregano, dried basil, ground black pepper, and bay leaves. Stir well.
Reduce the heat to low and let the sauce simmer uncovered for 45-50 minutes, stirring occasionally, until it thickens to your liking.
Remove the bay leaves and stir in the chopped fresh parsley.
Taste and adjust the seasoning if necessary, keeping it mindful of the sodium.
Serve the Low Sodium Sausage Bolognese over your favorite pasta or a bed of spiralized zucchini or spaghetti squash for a lower-carb option.
Nutrition Facts
Calories |
1602 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.1 g | 92% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 353 mg | 118% | |
| Sodium | 2420 mg | 105% | |
| Total Carbohydrate | 101.4 g | 37% | |
| Dietary Fiber | 26.3 g | 94% | |
| Total Sugars | 50.7 g | ||
| Protein | 115.9 g | 232% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 566 mg | 44% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 5555 mg | 118% | |
*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.
